Polynesian Pork on Rice

This quick pork dish contrasts sweet and tangy, tender and crunchy.

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  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3g,
3%
),
Cholesterol
50mg
50%;
Sodium
220mg
220%;
Total Carbohydrate
69g
69%
(Dietary Fiber
4g
4%
  Sugars
14g
14%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
30%;
Calcium
6%;
Iron
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.