My family and I love this recipe. Thanks for posting!
I am glad you posted this healthy recipe Midnight Sun Chef. Made this twice. The first time as written and the second with some tweaks. For both I couldn't find dry sherry but on the Internet found a substitution of 1 tablespoon pineapple juice so I used that. It helped tenderize the meat and added some additional sweetness but not too much. The second time I subbed in one green bell pepper for color and added in 1/2 can pineapple chunks drained when the veggies are readded to the pan. I used white rice that I made in the rice cooker. The result was a burst of colors from the green pepper, red pepper, yellow pineapple, and purple onion alongside the stark white rice and tan pork chunks. The flavor was great for a "diet" recipe and looked like a restaurant. Sure the sauce could have been thicker but then the calories would go up. This was a fine meal. We will make again. (I will add a photo when this review posts.) Enjoy this. Made for my adoptee in Pick A Chef Fall 2009 ChefDLH