Skip to main content

Quick Sweet and Sour Pork

Image
By Amy
Inspired by this recipe, I made the following for dinner last night. It was super easy, quick and very yummo!

Quick Sweet and Sour Pork

4 or 5 boneless pork chops
1 tablespoon vegetable oil
1 medium green pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 15 1/4-oz can crushed pineapple in juice
1/4 cup firmly packed brown sugar
1/4 cup white vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
Hot cooked rice (optional)

Cooking Directions
Partially freeze pork. Cut across the grain into 2 1/2 x 2 1/4-inch strips; set aside. Preheat a large skillet over high heat; add oil. Stir-fry peppers and onion in hot oil for 2-3 minutes or until crisp-tender. Remove from pan. Add more oil, if necessary. Add half the pork to pan; stir-fry until browned. Remove pork; stir-fry the remaining pork. Return all pork to pan; keep warm.

In a small saucepan combine brown sugar, vinegar, cornstarch, soy sauce and as much juice as you can squeeze out of the crushed pineapple. Bring to a boil; cook about 1 minute or until thickened, stirring constantly.

Return peppers and onion to pan. Stir in about half of the crushed pineapple and the thickened pineapple juice mixture. Cook and stir until heated through. Serve with rice, if desired.

Serves 4
Labels:

Comments

Unknown said…
ooo... i am a super fan of sweet and sour food! sigh. i want the Sweet and Sour Meatballs sooooo badly right now. with rice.

Here I bought a sauce pack so as to skip all the seasonings! and i will try this friday after work.
http://yummiexpress.freetzi.com
8/21/2009
Post a Comment

Popular posts from this blog

Easy Donuts

By
Joe introduced me to these, and Paula Deen has a recipe for them on Food Network . So I am jumping to the conclusion that they are popular in the South... :) Here's how we made ours. Heat 2 inches of vegetable oil in a large pot on medium heat. You want to heat to about 350 degrees, so we used a candy thermometer to monitor the temp. Prepare the toppings. Note - For the toppings, we didn't actually measure any of the ingredients, just eyeballed it. But this is about how much we used. Glaze: 1/2 cup powdered sugar 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Cinnamon Sugar Coating: 1/2 cup powdered sugar 2 Tbsp Cinnamon Whisk together in a dish with a lid or a paper bag, set aside. Peanut Butter Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk 2 Tbsp peanut b
8 comments
Read more

Chicken or Pork Mexican Salads, Tomatillo Dressing, & Pico de Gallo

By Amy
Chicken: 5 chicken boneless, skinless chicken breasts 1 small bottle Zesty Italian Dressing 1 Tbsp. Chili powder 1 Tbsp. cumin 3 cloves garlic, minced Mix all ingredients together in a large crock pot. Cook on high 5-7 hours. Pork: Pork Roast 1 bottle honey bbq sauce 1 Tbsp. honey 1 liter of coke Place all ingredients in large crock pot and cook on low all night. In the morning take the roast out leaving the juices in the crock pot. Shred the roast then place it back in the crock pot in the juices and leave it on low. Create each serving by using the following: Tortillas Shredded Cheese Prepared (from above) pork or chicken Black or refried beans lime rice shredded lettuce pico de gallo (see recipe below) guacamole fresh cilantro parmesan cheese Top with tomatillo dressing: 1 pkg. hidden valley buttermilk ranch dressing mix 1 cup buttermilk 1 cup mayo 1-2 tomatillos, peeled 1 clove garlic, minced 1/2 bunch cilantro, chopped 1/2 tsp lime juice 1 small Jalapeno, seeds removed Blend all
2 comments
Read more

Chicken Lettuce Wraps

By Amy
I got this recipe from my mom, who got it from her sister, who got it from...I'm not sure who, but I tried it and Mike and I liked it. It is not an exact replica of PF Changs infamous Lettuce Wraps, but it is similar. Brown chicken (the recipe calls for 2-3 chicken breasts - I used 2) in skillet. Remove and set aside and then either shred or cut into small chunks. Pour 2 T canola or olive oil into skillet and add 1 T grated or minced fresh ginger root and some rice straws, if desired. I used my kitchen shears to cut a bunch off. Rice straws have to be softened in the oil. Cook about 4-5 minutes. Then add back in the chicken you have either shredded or cut. Continue cooking while adding vegetables. I added shredded carrots, broccoli cut into small pieces, water chestnuts cut into quarters, Italian green beans cut into small pieces (slender whole beans cut up would work), red pepper, green onion (or use onion powder), baby corn cobs cut into 2 or 3 slices, and whatever else you would
2 comments
Read more