Prep 20 mins
Cook 45 mins
From Cook Yourself Thin
- 14.79 ml dry sherry
- 1.23 ml pepper
- 29.58 ml low sodium soy sauce
- 7.39 ml sugar
- 453.59 g of 1 inch thick boneless pork chop, trimmed of fat and cut into one inch cubes
- 29.58 ml pineapple juice
- 14.79 ml ketchup
- 2.46 ml white vinegar
- 44.37 ml canola oil
- 1 red onion, peeled trimmed and cut into one inch cubes
- 2 red bell peppers, stemmed, seeded and cut into one inch cubes
- 354.88 ml uncooked brown rice
- 709.77 ml chicken stock
- To make the pork chops: Combine sherry, pepper, 1 tbsp of the soy sauce and 1/2 tsp of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinade in the refrigerator.
- Stir together pineapple juice, ketchup, vinegar, the remaining tbsp of soy sauce and remaining tsp of sugar in a small bowl until well combined.
- Heat 1 tbsp of the oil in a large, nonstick skillet over medium high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another tbsp of the oil in the same skillet over medium high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish.
- Heat remaining tbsp of oil in the same skillet over medium high heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden brown crust forms on the other side, about 1 1/2 minutes.Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.
- For the brown rice: In a saucepan, bring the stock to a boil and add the rice. Cover with lid and let simmer for 20-30 minutes. Using a fork, fluff the grains and serve.
- Should be 1 1/2 cups brown rice but it kept leaving that measurement out!
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