Pork Stir-Fry with Sweet and Sour Sauce Recipe

Pork Stir-Fry with Sweet and Sour Sauce Recipe

  • 2 pork loin butterfly chops, 3/4 inch thick
  • 2 cups water
  • 2 cups quick-cooking rice, uncooked
  • 2 (16 ounce) packages frozen stir-fry vegetables
  • 3/4 cup bottled sweet and sour-style stir-fry sauce
  • 1 (8 ounce) can pineapple tidbits, drained
  1. Cut chops into 3/4-inch cubes; set aside. Cook rice according to package directions.
  2. 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.
Recipe of the Day|