Pork Stir-Fry with Sweet and Sour Sauce
This recipe uses convenience foods to help with getting a meal together fast on a busy day. Vary the mix of vegetables to find your family's favorite blend. Sprinkle each serving with chopped peanuts for added crunch and flavor. Or, substitute your favorite bottled stir-fry sauce in place of the sweet and sour sauce.
4 boneless pork loin chops, 3/4 inch thick
2 cups water
2 cups instant rice, uncooked
2 (16-ounce) packages frozen stir-fry vegetables (6 cups)
3/4 cup bottled sweet and sour-style stir-fry sauce
1 (8-ounce) can pineapple tidbits, drained
- Cut chops into 3/4-inch cubes; set aside. Cook rice according to package directions.
- Meanwhile, coat large nonstick skillet or wok with nonstick cooking spray; heat skillet over medium-high heat. Stir-fry pork for 3 to 4 minutes or until slightly pink in the center. Remove from skillet and cover.
- Add vegetables and stir-fry for 7 to 8 minutes, or until crisp-tender; drain any water. Return pork to skillet. Stir in stir-fry sauce and pineapple; heat through.
- Fluff rice with fork. Serve pork mixture over rice.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.