Light Sweet and Sour Pork

READY IN: 35mins
Recipe by ChipotleChick

A very tasty alternative to batter-fried pork. One could probably use chicken instead of the pork. From Better Homes and Gardens: Family Favorites Made Lighter.

Top Review by mabers

OMG.....This is to die for! DH and I almost demolished the whole thing! I made it exactly as called for, but cooked the pepper a tad longer (actually could've cooked a tad longer again 'cuz I don't like the peppers raw tasting. I served it over brown basmati rice (I prefer white, but trying to avoid white anything!) There is so little left that I will have to add something.....a salad maybe...for the second half. Can't wait! Prep time took a while, so it's not a quick meal, but well worth the time it takes.

Ingredients Nutrition


  1. Trim fat from pork and cut into 3/4 inch pieces.
  2. Place breadcrumbs on a plate.
  3. Mix melted margarine and a clove minced garlic.
  4. Add to pork in a plastic bag and toss to coat evenly.
  5. Roll pork in breadcrumbs and place on a baking sheet.
  6. Bake at 375 for 10 to 12 minutes until the pork is no longer pink.
  7. Do not turn it.
  8. In a bowl mix together chicken broth, sugar, wine vinegar, cornstarch, and soy sauce.
  9. Set aside.
  10. Spray a wok or skillet with nonstick cooking spray, along with a teaspoon of oil, if needed.
  11. Add a clove minced garlic and stir-fry 15 seconds, then add carrots, cover and cook 3 minutes, add green and red bell peppers with onion and stir fry again for 3 or 4 minutes.
  12. Remove veggies from wok.
  13. Stir the sauce and add to the wok, cook until bubbly and thickened, plus an additional minute.
  14. Stir in the vegetables and pineapple chunks.
  15. Cook about a minute or until heated through.
  16. Arrange pork on a platter and spoon sauce over top.
  17. Serve with hot cooked rice.

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