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Polynesian Pork on Rice

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  0 reviews
  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 4 servings
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This quick pork dish contrasts sweet and tangy, tender and crunchy.

Ingredients

1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
2
tablespoons soy sauce
2
tablespoons dry sherry or apple juice
1
tablespoon cornstarch
4
boneless pork loin chops (3/8 to 1/2 inch thick)
1
tablespoon oil
1
garlic clove, minced
1
(1-lb.) pkg. frozen broccoli florets, carrots and water chestnuts
1
(8 1/4-oz.) can pineapple chunks in syrup, undrained

Steps

  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, in shallow dish, combine soy sauce, sherry and cornstarch; blend well. Add pork chops; turn to coat. Let stand at room temperature for 5 minutes to marinate.
  • 3 Heat oil in large skillet over medium-high heat until hot. Remove pork chops from marinade; reserve marinade. Place pork chops in skillet. Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink in center, turning once. Remove pork chops from skillet; cover to keep warm.
  • 4 Add garlic and frozen vegetables to skillet. Cover; cook over medium-high heat for 4 to 6 minutes or until vegetables are tender.
  • 5 Stir in pineapple with syrup and reserved marinade. Cook and stir until bubbly and thickened. Serve pork chops and vegetables over rice.
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, in shallow dish, combine soy sauce, sherry and cornstarch; blend well. Add pork chops; turn to coat. Let stand at room temperature for 5 minutes to marinate.
  • 3 Heat oil in large skillet over medium-high heat until hot. Remove pork chops from marinade; reserve marinade. Place pork chops in skillet. Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink in center, turning once. Remove pork chops from skillet; cover to keep warm.
  • 4 Add garlic and frozen vegetables to skillet. Cover; cook over medium-high heat for 4 to 6 minutes or until vegetables are tender.
  • 5 Stir in pineapple with syrup and reserved marinade. Cook and stir until bubbly and thickened. Serve pork chops and vegetables over rice.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
3g
15%
Cholesterol
50mg
17%
Sodium
220mg
9%
Total Carbohydrate
69g
23%
Dietary Fiber
4g
16%
Sugars
14g
14%
Protein
25g
25%
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 1 Fruit; 4 1/2 Other Carbohydrate; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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