Sweet and Sour Pork Chops with Vegetables

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  0.5 cup Brown sugar
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  0.5 cup Vinegar, Rice
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  0.3 cup Ketchup
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  0.3 cup 1/4 cup water ($0.00)
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  2 tsp Soy Sauce, Low Sodium
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  2 tsp Cornstarch
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  1.5 lbs Pork Loin
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  1 1 pinch salt and pepper ($0.05)
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  2 tbsp Vegetable oil
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  12 oz Mixed Vegetables, Frozen

Instructions

1. 1In a bowl, whisk together the brown sugar, rice vinegar, ketchup, soy sauce, cornstarch, and ¼ cup water until the sugar and cornstarch are fully dissolved. Set the sauce aside.
2. 2Season the pork chops with salt and pepper on both sides.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the pork chops and cook 5–6 minutes per side over medium-high heat until golden brown and the internal temperature reaches 145°F. Transfer the pork chops to a clean plate.
4. 4Add the mixed vegetables to the same skillet and cook 2–3 minutes over medium heat, stirring occasionally, until the vegetables begin to thaw and soften slightly.
5. 5Stir the sauce briefly, then pour it into the skillet with the vegetables. Cook 3–4 minutes over medium-high heat, stirring constantly, until the sauce simmers and thickens into a glossy glaze.
6. 6Return the pork chops to the skillet and nestle them into the sauce. Simmer 2–3 minutes over medium heat until the pork reaches an internal temperature of 145°F and is coated with glaze.
7. 7Divide the pork chops, vegetables, and sauce evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.