Pork Stir-Fry With Sweet And Sour Sauce
- 2 butterflied pork chops 3/4-inch thick
- 2 cups water
- 2 cups rice quick-cooking, uncooked
- 32 ounces vegetables frozen stir-fry, 6 cups
- 3/4 cup sweet and sour sauce
- 8 ounces 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.
- Serves 4.
- Use convenience foods to help with getting a meal together. Vary the mix of vegetables to find your family's favorite blend. Sprinkle each plate with chopped peanuts for added crunch and flavor. Or substitute your favorite bottled stir-fry sauce in place of the sweet and sour sauce. Serve with Pepper-Cheese Breadsticks and fresh cantaloupe slices or orange sherbet. .
pork chops, water, rice, vegetables, sweet, pineapple
Taken from www.yummly.com/recipe/Pork-Stir-Fry-with-Sweet-and-Sour-Sauce-2249066 (may not work)