Oriental Pork Skillet
This quick skillet supper features pork chops with favorite Oriental flavors. Serve with hot cooked rice and egg rolls.
4 pork chops, 3/4-inch thick
1 teaspoon vegetable oil
1/4 cup Oriental stir-fry sauce
1 (8-ounce) can pineapple tidbits, drained, reserving 1/4 cup juice
2 tablespoons brown sugar
1 (16-ounce) package frozen broccoli, carrots, water chestnuts and red bell pepper
- Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 2 minutes on each side.
- In small bowl stir together stir-fry sauce, reserved pineapple juice and brown sugar; add to skillet with vegetables. Reduce heat to low, cover and simmer 8 to 10 minutes until vegetables are tender.
- Uncover, stir in pineapple and cook 3 to 5 minutes to heat through.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.