Chop pork chops into bite sized pieces and place in a wok with olive oil and chopped onion. Turn on medium heat and cook.
While pork chops are cooking add in fresh grated ginger and minced garlic. If you want a spicer sweet & sour pork then add in the red pepper flakes at this time. Keep cooking on medium heat.
In between stirring the onion pork chop mixture, prep all remaining veggies. Place pineapple and mushrooms in a bowl together. Place pepper, carrot and celery in a bowl together. Set aside.
Once pork chop pieces are cooked through (15-20 minutes pending size and quantity) add in the pepper, carrot and celery bowl. Sauté for 5-10 minutes. You want to ensure the carrots get softer. Make sure the carrots are not mush, but not too hard. (I personally like my veggies a bit more crunchy so I leaned towards the 5 minutes.)
After carrots are cooked through, add in pineapple and mushrooms. Sauté for an additional 5 minutes.
Start adding in sauce ingredients. If it's easier for you to combine them all ahead of time and pour in, then do that. I just pour in as I go. There is no rhyme or reason as to what goes first.
Simmer on low for 10-15 minutes. If you like a thicker sauce then add a little corn starch in to thicken. I personally don't feel it needs the excess thickening and go without it, but everyone has their own preference.
Don't forget about the rice. If you are doing instant/ 5 minute rice, while the final product is simmering is your time to make it. If you do rice that requires a longer length of time to cook, then start it when you start the pork chops.
Once rice and sweet & sour mixture are done, spoon rice in a bowl. Top with sweet & sour pork mixture. Garnish with some green onions.
Enjoy!