Smoky Black Bean Soup

I hope you guys don’t get sick of all my soup recipes, because I pretty much live off of soup this time of year! This Smoky Black Bean Soup is definitely going to be one of my new fav’s because it’s so fast, super thick and hearty, and leaves the door open for tons of fun […]

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I hope you guys don’t get sick of all my soup recipes, because I pretty much live off of soup this time of year! This Smoky Black Bean Soup is definitely going to be one of my new fav’s because it’s so fast, super thick and hearty, and leaves the door open for tons of fun toppings. Kind of like tacos, in soup form! I think you’re going to love this smoky, rich, just-happens-to-be-vegan soup!

30-Minute Smoky Black Bean Soup

Two bowls of Smoky Black Bean Soup with different toppings, like cornbread, jalapeño, cheddar, and green onion

Load it Up with Toppings!

I’ve only provided the price breakdown for the soup itself below because there are just so many options for fun toppings. Not only is adding toppings to soup like this fun, but it’s a great way to use up leftovers in your refrigerator. Here are some toppings that I’ve added to my Smoky Black Bean Soup this week:

Smoky Black Bean Soup is a Great Flexitarian Dinner

If you have a family with different dietary needs, this easy soup is a great place to start. This black bean soup in its base form is vegan and gluten-free, but you can add several things to accommodate other dietary preferences. You can add shredded rotisserie chicken or quickly sautéed shrimp to feed those who want a little meat, stir in a dollop of sour cream or cheddar cheese for those who like dairy, or add any of the toppings listed above.

Want more flexitarian dishes? Check out my round up of 30+ Flexible Recipes for Vegetarians and Omnivores.

Side view of Smoky Black Bean Soup in the pot with a ladle lifting some, showing the thickness of the soup

Is This Soup Spicy?

This soup can be as spicy or as mild as you like. The spicy ingredients in this soup are the jalapeño and chipotle powder. If you prefer a mild soup, skip the jalapeño and use smoked paprika in place of chipotle powder. Or you can do any combination of those ingredients to adjust the heat to your liking. :)

Can you Freeze Smoky Black Bean Soup?

Yes! While this is a fairly small batch recipe, you absolutely can freeze the leftovers. As with freezing all other food, I suggest dividing the soup into single servings just after cooking, then refrigerating until completely cooled before transferring to the freezer for long term storage. The soup can be kept in the the freezer for about three months.

To reheat, either use the defrost function on your microwave, transfer to the refrigerator the day before you plan to reheat, or reheat straight from the freezer in a sauce pot, with a lid, over low heat, stirring often.

 

30-Minute Smoky Black Bean Soup

This super fast and easy Smoky Black Bean Soup is rich, filling, flavorful, and waiting to be piled high with fun toppings! An easy vegan weeknight dinner.

  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 jalapeño (optional) ($0.15)
  • 2 Tbsp olive oil ($0.32)
  • 3 15oz. cans black beans ($2.07)
  • 1 15oz. can fire roasted diced tomatoes ($1.00)
  • 1 tsp ground cumin ($0.10)
  • 1/2 tsp dried oregano ($0.05)
  • 1/2 tsp smoked paprika or chipotle powder* ($0.05)
  • salt to taste ($0.02)
  1. Dice the onion and mince the garlic. Remove the stem and seeds from the jalapeño, then dice the remaining jalapeño flesh. Add the onion, garlic, jalapeño, and olive oil to a soup pot and sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.

  2. While the onion, garlic, and jalapeño are sautèing, use a blender to purée two of the three cans of black beans (with liquid from the can). If the beans are too thick to purée, add just enough water to make them blend.

  3. Add all three cans of black beans to the soup pot (one can of whole beans with liquid, two puréed), along with the can of fire roasted diced tomatoes (with juices), the cumin, oregano, and smoked paprika. Stir to combine.

  4. Place a lid on the pot and allow the soup to come up to a simmer. Allow the soup to simmer, stirring often, for about 15 minutes. After simmering for 15 minutes, taste and add salt to taste (I added 1/2 tsp). Serve hot with your choice of toppings.

*For a mild soup, skip the jalapeño and use smoked paprika. For a spicy soup, add the jalapeño and use chipotle powder in place of, or in addition to, smoked paprika.

Scroll down for the step by step photos!

A bowl of Smoky Black Bean Soup with sour cream swirled in and a crumbled corn muffin on top

 

How to Make Smoky Black Bean Soup – Step by Step Photos

Diced onion, jalapeño, and minced garlic in the soup pot

Dice one yellow onion and mince two cloves of garlic. Remove the stem and seeds from a jalapeño, then finely dice the pepper. Add the diced onion, jalapeño, minced garlic, and 2 Tbsp olive oil to a soup pot. Sauté over medium heat for about five minutes, or until the onions are soft and translucent.

Puréed black beans in blender

While the onion, garlic, and jalapeño are sautéing, purée two 15 oz. cans of black beans (with liquid) in a blender. If the beans are too thick to blend, add a small amount of water (about 1/4 cup). Leave the third can of black beans whole.

Add whole and puréed black beans to soup pot

Add one 15 oz. can of whole black beans (undrained) and the two cans of puréed black beans to the soup pot.

Add fire roasted diced tomatoes to soup pot

Add one 15 oz. can of fire roasted tomatoes (with juices) to the soup pot.

Spices being stirred into black bean soup

Finally, add 1 tsp cumin, ½ tsp dried oregano, and ½ tsp of either smoked paprika or chipotle powder to the soup. Stir to combine.

Simmered black bean soup in the soup pot

Place a lid on the soup pot and let it come up to a simmer. Simmer the soup, stirring often, for about 15 minutes.

Pot of Smoky Black Bean Soup surrounded by toppings like cheddar, sour cream, green onion, and jalapeño

After simmering for 15 minutes, taste the soup and add salt as needed (I added ½ tsp). Serve hot with your choice of toppings!

Two bowls of Smoky Black Bean Soup with various toppings, next to a bowl of sliced green onion and a crumbled corn muffin.

Yummmmm!

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Garlic Noodles with Beef and Broccoli

Have you ever tried Garlic Noodles? They’re a super rich, buttery, salty-sweet, umami filled dream. I usually serve them as a side dish, but this week I decided to just go ahead and turn them into a full meal. Because it’s so much easier to just cook just one dish for dinner than a main […]

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Have you ever tried Garlic Noodles? They’re a super rich, buttery, salty-sweet, umami filled dream. I usually serve them as a side dish, but this week I decided to just go ahead and turn them into a full meal. Because it’s so much easier to just cook just one dish for dinner than a main and two sides. Ammiright? So, to make dinner a little easier, I give you Garlic Noodles with Beef and Broccoli!

Quick & Easy Garlic Noodles with Beef and Broccoli

Two black plates of Garlic Noodles with Beef and broccoli next to the pan and a bowl of sliced green onions.

What is Oyster Sauce?

This recipe revolves around one ingredient—oyster sauce. It’s a thick, rich, salty sauce that packs a huge umami punch. But don’t worry, this sauce doesn’t taste fishy at all. It’s just salty, rich, and good. You can find oyster sauce in the international aisle of most major grocery stores, near the other Southeast Asian ingredients. It’s usually fairy inexpensive, but you’ll be able to get an even better deal if you go to an Asian market. Scroll down to the step by step photos below the recipe to see the kind of oyster sauce I used.

Can I use Hoisin Sauce Instead?

I’ve had several people comment on my original Garlic Noodles recipe stating that they have used hoisin sauce in place of the oyster sauce and enjoyed the results, but I have not tried this swap myself. While the two sauces are similar in color and consistency, they differ quite a bit in flavor. Hoisin sauce is much sweeter and not nearly as rich, so your end results will definitely be different.

Can I Freeze Garlic Noodles with Beef and Broccoli?

I wouldn’t suggest this dish for freezing, as the sauce would probably absorb into the noodles and become dry.

Is This Recipe Spicy?

No. The Garlic Noodles themselves are not spicy at all (I often suggest them as a non-spicy alternative to my Dragon Noodles), but if you top them with red pepper flakes, as I did, you will get some heat. If you prefer a totally non-spicy dish, simply skip the crushed red pepper flakes at the end.

Close up of a fork twirling some Garlic Noodles with Beef and Broccoli on a black plate

 

Garlic Noodles with Beef and Broccoli

Garlic Noodles with Beef and Broccoli is a quick and easy all-in-one bowl dinner recipe with a rich, buttery, salty, and sweet sauce.

  • 4 Tbsp oyster sauce ($0.40)
  • 3 Tbsp butter, divided ($0.30)
  • 1 Tbsp soy sauce ($0.12)
  • 3 Tbsp brown sugar ($0.12)
  • 1 Tbsp toasted sesame oil* ($0.30)
  • 1/2 lb. ground beef ($2.65)
  • 4 cloves garlic ($0.32)
  • 1/2 lb. frozen broccoli florets ($1.30)
  • 8 oz. spaghetti ($0.55)
  • 4 green onions ($0.40)
  • 2 pinches crushed red pepper flakes ($0.05)
  1. Melt 2 Tbsp butter in a bowl (microwave for about 20 seconds) then add the oyster sauce, soy sauce, brown sugar, and sesame oil. Stir to combine, then set the sauce aside.

  2. Bring a large pot of water to a boil. Once it reaches a boil, add the spaghetti and continue to boil until the spaghetti is tender (about 7 minutes). Drain the spaghetti in a colander.

  3. While the spaghetti is cooking, begin the beef and broccoli. Add the remaining tablespoon butter to a large skillet and melt over medium heat. Add the ground beef and continue to cook over medium heat until the beef is cooked through (5-7 minutes). If you're using a higher fat content beef, drain the fat before moving onto the next step (I used 10% fat and there wasn't enough to drain).

  4. While the beef is cooking, mince the garlic. Add the garlic to the skillet with the browned beef and continue to cook over medium heat for 1-2 minutes more, or until the garlic has softened slightly.

  5. Add the frozen broccoli florets to the skillet with the beef and garlic. Continue to sauté over medium heat just until the broccoli is no longer frozen. The broccoli will continue to cook in the next steps, so it does not need to be completely heated through at this point.

  6. Finally, add the cooked and drained pasta and the prepared sauce to the skillet with the beef and broccoli. Continue to cook and stir until everything is combined, coated in sauce, and heated through.

  7. Slice the green onions and sprinkle over top just before serving, along with a pinch of crushed red pepper flakes, if desired.

*Toasted sesame oil does not always have the word “toasted” on the label. Look for sesame oil that is deep brown in color, not a light straw color. Toasted sesame oil has a much stronger, nutty flavor compared to regular sesame oil. Scroll down to the step by step photos to see the kind I used.

Scroll down to see the step by step photos!

Close up of Garlic Noodles with Beef and Broccoli in the skillet

 

How to Make Garlic Noodles with Beef and Broccoli – Step by Step Photos

Prepared oyster sauce mixture in the bowl

Begin by preparing the sauce. Melt 2 Tbsp butter in a bowl, then add ¼ cup oyster sauce, 1 Tbsp soy sauce, 3 Tbsp brown sugar, and 1 Tbsp sesame oil. Stir to combine. Set the sauce aside.

Bottle of oyster sauce

This is the bottle of oyster sauce I used. It’s very inexpensive and can be found at most major grocery stores in the International aisle, although you’ll probably get a better deal (and better product) if you go to an Asian grocery store.

Toasted sesame oil

And this is the toasted sesame oil I used (from ALDI). Toasted sesame oil can also often be found in the International foods aisle. Don’t confuse this with untoasted sesame oil, which has a much more mild flavor and a light straw color. Once you start using this super potent nutty oil, you’ll want to add it to everything!

Cooked Spaghetti

Bring a large pot of water to boil for the spaghetti. Once boiling, add the spaghetti and continue to boil until the pasta is tender (about 7 minutes). Drain the spaghetti in a colander.

Browned beef and minced garlic in a skillet

While the spaghetti is cooking, you can prepare the rest of the dish. Add the remaining tablespoon of butter to a large skillet and heat over medium. Once melted, add ½ lb. ground beef and continue to cook until the beef is cooked through. If you’re using a higher fat content beef, drain the excess fat. Mince 4 cloves garlic, then add them to the browned beef and continue to sauté for 1-2 minutes more.

Frozen broccoli added to the skillet with beef

Add ½ lb. frozen broccoli florets to the skillet and continue to cook over medium just until the broccoli is no longer frozen. The broccoli will continue to cook in the next steps, so no need to cook to the point where it is heated through here. Just cook until it is no longer frozen.

Spaghetti and sauce added to the skillet with beef and broccoli

By this point the spaghetti should be finished and drained. Add the drained spaghetti to the skillet along with the prepared sauce. Continue to cook and stir everything over medium heat until everything is combined, coated in sauce, and heated through.

Finished Garlic Noodles with Beef and Broccoli in the skillet

Slice four green onions and sprinkle over top just before serving. If you like a little spiciness, add a pinch or two of crushed red pepper flakes on top as well.

Two plates of Garlic Noodles with Beef and Broccoli next to a bottle of oyster sauce and a small bowl of sliced green onions

Enjoy that big ol’ plate of rich noodles!!

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Chicken and Lime Soup

I’m a soup-all-year-long type of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for more, and more, and MORE. If […]

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I’m a soup-all-year-long type of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for more, and more, and MORE. If you want to change up your chicken soup game, this Chicken and Lime Soup is the way to go!

Originally posted 10-14-2012, updated 8-22-2019

Close up overhead view of a bowl of Chicken and Lime Soup with avocado slices, lime wedges, and tortilla chips.

This Chicken and Lime Soup was inspired by a trip to a Mexican restaurant where I had the most amazing tangy Caldo Xochitl. I added more lime because I’m a lime fiend, and it gave the soup the perfect mix between spicy, salty, and sour – that same famous combo that makes Chinese hot & sour soup so delish. There’s just something about that flavor combination that tickles all the right parts of your tongue!

Make Your Chicken and Lime Soup Mild

The recipe as written is fairly spicy. The heat comes from the jalapeño pepper and the diced tomatoes with green chiles. If you’d like to make your Chicken and Lime Soup mild, simply skip the jalapeño pepper and use a 15 oz. can of regular diced tomatoes, or fire roasted diced tomatoes, in place of the tomatoes with green chiles.

Diced Tomatoes with Green Chiles Substitutes

If canned diced tomatoes with green chiles are not sold in your area, you can use a 15 oz. can of petite diced tomatoes plus one 4 oz. can of diced green chiles. Or, leave the green chiles out and use a can of fire roasted diced tomatoes. You can also dice up a fresh hatch green chile and sauté that with the onion, celery, and garlic in the beginning of the recipe.

Close up of a spoonful of Chicken and Lime Soup with the bowl in the background.

Use More Chicken if Desired

Using only a small amount of meat in my recipes is kind of my calling card, so that’s what I did here. One chicken breast, shredded so you get a little bit in every spoonful, is all I needed. If you prefer more meat in your dishes, you can use two chicken breasts in this recipe without having to make any other adjustments.

Topping Your Chicken and Lime Soup

For me, topping soup with lots of stuff is half the fun, and you have a lot of topping options with this one. I wrote avocado into the recipe because I really feel like that topping is critical and really makes the soup flavors well rounded, but the rest are totally optional. When I have tortilla chips on hand, I like to use those like I would crackers in other soup, crushing them up so they can soak up that awesome broth. A little dab of sour cream would be awesome, as would a few pickled red onions.

A hand squeezing a wedge of lime into a bowl of Chicken and Lime Soup

 

Chicken and Lime Soup

This Chicken and Lime Soup is light, fresh, and flavorful with shredded chicken, vegetables, fresh cilantro, and a tangy lime infused broth.

  • 1 yellow onion ($0.21)
  • 3 ribs celery (about 1/4 bunch) ($0.37)
  • 1 jalapenño ($0.17)
  • 4 cloves garlic ($0.32)
  • 2 Tbsp olive oil ($0.32)
  • 1 boneless, skinless chicken breast (about 3/4 lb.) ($2.32)
  • 6 cups chicken broth* ($0.78)
  • 2 10oz. cans diced tomatoes with green chiles (Rotel) ($0.90)
  • 1 tsp oregano ($0.10)
  • 1/2 Tbsp cumin ($0.15)
  • 1 lime ($0.22)
  • 1/2 bunch cilantro ($0.40)
  • 1 avocado ($1.50)
  1. Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.

  2. Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.

  3. After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).

  4. Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.

*I use Better Than Bouillon chicken soup base to make my broth because it is less expensive than buying canned or boxed broths.

Scroll down for the step by step photos!

Close up of a bowl of Chicken and Lime Soup with garnishes and a black spoon in the middle

 

Step By Step Photos

Celery, onion, jalapeño and garlic on a cutting board
Dice one yellow onion, three ribs of celery, and one jalapeño. Mince four cloves of garlic.

Remove ribs and seeds from jalapeño

Before dicing the jalapeño, slice it in half lengthwise and use a spoon to scrape out the white ribs and seeds. These are the hottest parts of the jalapeño, so removing them first will give you a little more jalapeño flavor and a little less heat.

Onion, celery, jalapeño, and garlic in soup pot with olive oil

Add the celery, onion, jalapeño, and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.

Chicken broth being poured into the soup pot over a chicken breast.
Add one boneless, skinless chicken breast to the pot (about 3/4 lb.). Then add 6 cups chicken broth (I use Better Than Bouillon so I can mix up any amount needed at any time). 

A can of diced tomatoes with green chiles
Next, add two 10 oz. cans of diced tomatoes with green chiles. If you can only find 15 oz cans, you can use one. Or, if you can not find canned diced tomatoes with green chiles, you can either use diced tomatoes and one 4 oz. can of green chiles, or just use fire roasted diced tomatoes.

Add cumin and oregano to the soup pot.
In addition to the diced tomatoes with green chiles, also add 1/2 Tbsp cumin and 1 tsp dried oregano.

Simmered chicken and lime soup

Place a lid on the pot, turn the heat up to high, and allow it to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for 45 minutes (lid on).

Shred chicken on a cutting board with two knives.
After simmering for 45 minutes, the chicken should be tender enough to shred. Carefully remove it from the pot to a clean cutting board, then use two forks to shred the meat into small pieces. Return the shredded meat to the soup pot.

Squeezing half lime into the soup.

Squeeze the juice from one lime (about 2-3 Tbsp) into the broth. To get the most juice out of the lime, I like to cut it in half, squeeze as much by hand, then insert a spoon into the lime and twist to squeeze out the rest.

Stir fresh cilantro into the soup
Rinse the cilantro to make sure there’s no sand hiding in there, then give it a rough chop. You don’t have to take the time to carefully remove all stems. Cilantro stems are tender enough to enjoy. Stir the cilantro into the soup.

Finished bowl of Chicken and Lime Soup with sliced avocado and a couple of lime wedges

Slice the avocado and add a few slices to each bowl just before serving! Enjoy!

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Simple Sweet and Sour Sauce

One of my biggest pet peeves is having a million half-used condiments in my fridge. So if I can quickly whip up a homemade sauce with pantry staples, I’m going to do that before buying another bottle! This Simple Sweet and Sour Sauce is the perfect example. At its most basic, a sweet and sour […]

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One of my biggest pet peeves is having a million half-used condiments in my fridge. So if I can quickly whip up a homemade sauce with pantry staples, I’m going to do that before buying another bottle! This Simple Sweet and Sour Sauce is the perfect example. At its most basic, a sweet and sour sauce is just sugar and vinegar, flavored with a splash of soy sauce and ketchup. But there are also plenty of ways you can jazz it up and make it your own, so I’ll also include those below!

A dumpling being dipped into a bowl of Simple Sweet and Sour Sauce on a colorful plate.

Small Batch For The Win

I like to make my homemade sauces in small batches so there are no leftovers because having a million half-used homemade sauces in your fridge is just as annoying as having a million half-used bottled sauces in your fridge. The recipe below makes about 1/2 cup of sauce, but can easily be doubled or tripled if needed. Simply adjust the number of servings in the servings box in the recipe card and all of the ingredient quantities will adjust for you. There will be no change to the cooking method.

How to Use Sweet and Sour Sauce

Sweet and sour sauce is amazing as a dip, glaze for meat, or sauce for stir fry. I show it being used as a dipping sauce for gyoza above, but it’s also great for dipping egg rolls, fried wontons, shrimp, or chicken nuggets. The sweet and tangy flavor pairs perfectly with pork and can be used on pork chops (See Sweet and Sour Pork Chops with Vegetables), as a glaze for ham, or a sauce for meatballs. It also makes a quick pour-on sauce for any stir fry.

A bowl of Simple Sweet and Sour Sauce on a colorful plate with dumplings, chopsticks on the side.

Customize Your Sweet and Sour Sauce

The recipe listed below is a very basic, simple sweet and sour sauce. If you want to change up your sauce and do something a little more interesting, here are a few options:

  • Zingy – Add 1/2 tsp grated fresh ginger
  • Spicy – Add a pinch of red pepper flakes, or a small squirt of sriracha
  • Pineapple – Replace the water with pineapple juice and reduce the brown sugar by 1 Tbsp

How Long Does Sweet and Sour Sauce Keep?

This sauce is best when used the same day, but since it doesn’t have any “fresh” ingredients in it, it will keep for quite a while in your fridge. You can keep the homemade sweet and sour sauce in an air-tight container in your refrigerator for about a week, but it may begin to seep water if kept much longer. 

 

Simple Sweet and Sour Sauce

This Simple Sweet and Sour Sauce can be whipped up in minutes with only a few pantry staples, so you don't have to keep another condiment in your fridge! 

  • 1/4 cup brown sugar ($0.16)
  • 1/4 cup rice vinegar ($0.48)
  • 2 Tbsp ketchup ($0.10)
  • 1 tsp soy sauce ($0.04)
  • 2 Tbsp water ($0.00)
  • 1 tsp cornstarch ($0.01)
  1. Combine all the ingredients in a small pot and whisk until the sugar and cornstarch have dissolved. The sauce will have a slightly milky brown appearance.

  2. Heat the sauce over medium, while whisking, until it begins to simmer. Once it begins to simmer the cornstarch will thicken the sauce and it will turn from cloudy to shiny in appearance. Serve immediately.

  3. Serve the sweet and sour sauce immediately or refrigerate for up to one week.

What is your favorite food to eat with sweet and sour sauce? Let me know in the comments below!

Close up of a dumpling being dipped into a bowl of Simple Sweet and Sour Sauce

Step by Step Photos

Whisk Sweet and Sour Sauce Ingredients in a pot

Combine 1/4 cup brown sugar, 1/4 cup rice vinegar, 2 Tbsp ketchup, 1 tsp soy sauce, 2 Tbsp water, and 1 tsp cornstarch in a small pot. Whisk the ingredients together until the sugar and cornstarch dissolve.

Shiny cooked sweet and sour sauce in the pot, being scooped with a spoon.

Heat the sauce over medium, whisking continuously, until it begins to simmer. Once it reaches a simmer the cornstarch will thicken the sauce and it will go from looking cloudy to more of a glossy glaze.

A dumpling sitting in a bowl of sweet and sour sauce, on a plate full of dumplings.

Serve the sauce immediately, or refrigerate up to one week. If kept longer than that, water may begin to seep out and separate from the sauce.

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Sweet and Sour Pork Chops with Vegetables

Easy dinners are my jam! I love these Sweet and Sour Pork Chops because they’re a super fast alternative to take out, they require NO chopping, you need only a few pantry staples to make the sauce, and it meal preps well. What else could I want? Avoid Hockey Puck Pork Chops If you’ve avoided […]

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Easy dinners are my jam! I love these Sweet and Sour Pork Chops because they’re a super fast alternative to take out, they require NO chopping, you need only a few pantry staples to make the sauce, and it meal preps well. What else could I want?

Close up view from the front of Sweet and Sour Pork Chops with Vegetables in the skillet

Avoid Hockey Puck Pork Chops

If you’ve avoided making pork chops in the past because they turn out dry and tough, you’ve got to give this method a try. Giving them a quick sear in a hot skillet then finishing them off later in the sauce allows the the outside to brown and heats them through before the pork chops have a chance to dry out.

If you’re new to cooking meat or pork in particular, I always suggest investing in an instant read thermometer so you know as soon as your meat has reached a safe temperature. Cooking meat beyond that point is how you usually end up with a dry, tough hockey puck. For pork chops, the safe internal temperature is 145ºF. I use this Digital Instant Read Thermometer, which retails for under $15, but is absolutely priceless in the kitchen.

Can I Reduce The Sugar in the Sweet and Sour Pork Chops?

Sweet and sour sauce is a sugar based sauce, by nature. You might be able to get away with reducing it by a tablespoon or two, depending on your taste buds (the sauce will be a lot more tangy that way), but this just isn’t a recipe to make if you’re living a low-sugar lifestyle. Unfortunately I don’t cook with sugar substitutes, so I’m not sure how they would perform here.

Close up overhead view of pork chops in the skillet with vegetables, covered with sweet and sour sauce.

Sauce Options:

This is a SUPER simple sauce, but if you want to spruce it up a bit you can add a little grated fresh ginger, a pinch of red pepper flakes, or even a dab of sriracha or chili garlic sauce. Another option is to use my Homemade Teriyaki Sauce in place of the sweet and sour sauce.

What Kind of Pork Chops Should I Use?

This recipe is designed for use with boneless center cut pork chops, approximately 1-inch thick. If you use thinner pork chops they will cook faster. If you use thicker pork chops or bone-in pork chops, they will take much longer to cook through. Again, an instant read meat thermometer is invaluable! 

Close up of Sweet and Sour Sauce being spooned over a pork chop in the skillet, surrounded by vegetables and sauce.

 

Sweet and Sour Pork Chops with Vegetables

A few pantry staples are needed for these juicy Sweet and Sour Pork Chops with Vegetables, making them a quick and easy alternative to take-out.

  • 1/2 cup brown sugar ($0.32)
  • 1/2 cup rice vinegar ($0.96)
  • 1/4 cup ketchup ($0.20)
  • 1/4 cup water ($0.00)
  • 2 tsp soy sauce ($0.08)
  • 2 tsp cornstarch ($0.02)
  • 4 boneless, center cut pork chops, 1-inch thick (about 1.5 lbs. total) ($5.50)
  • 1 pinch salt and pepper ($0.05)
  • 2 Tbsp cooking oil ($0.08)
  • 12 oz. frozen stir fry vegetables ($1.65)
  1. Add the brown sugar, rice vinegar, ketchup, water, soy sauce, and cornstarch to a bowl and whisk until the sugar and cornstarch are dissolved. Set the sauce aside.

  2. Season the pork chops with a pinch of salt and pepper on each side.

  3. Preheat a large skillet over medium, or just slightly above medium. Once the skillet is nice and hot, add the cooking oil and swirl to coat the surface. Add the pork chops and cook for about 5 minutes on each side, or until they are nicely browned. Remove the pork chops to a clean plate and cover with a second plate (turned upside down) to keep them warm.

  4. Add the frozen vegetables to the skillet and continue to cook and stir over medium for about two minutes, or just long enough to take some of the ice off (they may still be icy in the center). Give the sauce a brief stir in case any of the cornstarch has settled, then add it to the skillet with the vegetables. Continue to cook and stir until the sauce begins to simmer, at which point it will thicken and go from a cloudy brown to a shiny glaze.

  5. Add the cooked pork chops back to the skillet with the vegetables and sauce. Let the pork chops simmer in the sauce for 2-3 minutes more, or until the internal temperature reaches 145ºF. Serve hot, over rice or noodles.

Scroll down for the step by step photos!

A plate with rice and sweet and sour pork chops with vegetables, a black fork on the side of the plate.

Step by Step Photos

Sweet and sour sauce ingredients in a bowl, unmixed.

Make the sweet and sour sauce first, so it’s ready to add to the skillet when you need it. Combine 1/2 cup brown sugar, 1/2 cup rice vinegar, 1/4 cup ketchup, 1/4 cup water, 2 tsp soy sauce, and 2 tsp cornstarch in a bowl. If you want to jazz this up a bit you can always add some grated fresh ginger or even some crushed red pepper.

Whisk the sweet and sour sauce ingredients

Whisk the sweet and sour sauce ingredients together until the sugar and cornstarch are dissolved. The uncooked sauce will have a cloudy brown appearance.

Season center cut pork chops with salt and pepper

Season four boneless center cut pork chops (about 1-inch thick, 1.5 pounds total for all four) with a pinch of salt and pepper on each side. 

Browned Pork Chops

Heat a large skillet over medium, or just slightly above medium. Once hot, add 2 Tbsp cooking oil (your preferred type) and swirl to coat the skillet. Add the pork chops and cook on each side for about 5 minutes, or until they are browned. The pork will return to the skillet later, so they don’t need to be all the way up to 145ºF at this point. Remove the pork chops to a clean plate and cover with a second plate to keep them warm.

Add frozen vegetables and sweet and sour sauce to the skillet.

Add a 12oz. bag of frozen stir fry vegetables to the skillet and continue to cook over medium for about 2 minutes, or just until they begin to thaw. Give the sweet and sour sauce a brief stir, then add it to the skillet with the vegetables.

Cooked stir fry vegetables and sweet and sour sauce in the skillet

Continue to cook the vegetables and sauce, stirring often, until the sauce begins to simmer. Once it reaches a simmer, the cornstarch will thicken the sauce and it will go from cloudy to a shiny glaze. 

Pork Chops added back to the skillet with the vegetables and sauce.

Add the pork chops back to the skillet with the sauce and vegetables, and let them simmer in the sauce for a few minutes more, or until they reach an internal temperature of 145ºF. Serve hot over rice or noodles!

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