Polynesian Pork on Rice

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

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Servings 4

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ingredients 10
Prep Time 30 min
Total Time 30 min

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

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Directions

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.