Pineapple Pork Chop Suey

• 4 tablespoons all-purpose flour, divided
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound pork chop suey meat
• 2 tablespoons vegetable oil
• 1 can (20 ounces) pineapple chunks
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili sauce
• 1 small green pepper, julienned
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 cup canned bean sprouts
• Hot cooked rice

1. In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Add the pork; shake to coat. In a large skillet or wok over medium-high heat, stir-fry pork in oil for 5-7 minutes or until no longer pink.
2. Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork. Add green pepper, water chestnuts, bean sprouts and pineapple. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

allpurpose flour, ground ginger, salt, pepper, meat, vegetable oil, pineapple, sugar, cider vinegar, soy sauce, worcestershire sauce, chili sauce, green pepper, water chestnuts, bean sprouts, rice

Taken from www.tasteofhome.com/recipes/pineapple-pork-chop-suey/ (may not work)