Recipe: Sweet and Sour Pork Chops

My new favorite cookbook has to be the "Cook Yourself Thin" cookbook, after the "Cook Yourself Thin" show on Lifetime TV. LOVE IT!!! All recipes have just half the calories of the original dishes. My most recent discovery was the "Sweet and Sour Pork Chops". Sooooo good...even the Household CFO raved about this one!

Ingredients for Pork Chops:
1 T sherry
1/4 tsp. pepper
2 T low sodium soy sauce
1 1/2 tsp. sugar
1 lb. (1-in. thick) boneless pork chops, trimmed of fat, and cut into 1 in. cubes
2 T pineapple juice
1 T ketchup
1/2 tsp. white vinegar
3 T canola oil (I used olive)
1 red onion, peeled, trimmed and cut into 1 in. cubes
2 red and/or green bell peppers, stemmed, seeded, and cut into 1 in. cubes

Ingredients for the Brown Rice:
1 1/2 C brown rice
3 C chicken stock

1. To make rice, bring stock to a boil in a saucepan and add rice. Cover with lid and let simmer 20-230 minutes. Using a fork, fluff and serve.

2. To make the pork, combine the sherry, pepper, 1 T soy sauce and 1/2 tsp. of the sugar in a bowl. Add pork and gently toss to coat. Let marinate in fridge.

3. Stir together pineapple juice, ketchup, vinegar, remaining soy sauce and remaining sugar in a small bowl.

4. Heat 1 T oil in nonstick skillet over med-high heat. Add onion and cook, stirring occasionally until browned, but still a little crisp, about 2 min. Transfer to a large dish. Heat another T of oil in same skillet. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 min. Transfer to same dish.

5. Heat remaining T of oil and add pork cubes, arranging in single layer. Cook, undisturbed until a golden-brown crust forms on bottom, about 1 1/2 min. Turn cubes over and cook until golden-brown on the other side, about 1 1/2 min. Return onion and peppers to pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.

Serves 4.

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