Polynesian Pork on Rice

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

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

Directions

  1. 1 Cook rice in water as directed on package.
  2. 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. 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. 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. 5 Stir in pineapple with syrup and reserved marinade. Cook and stir until bubbly and thickened. Serve pork chops and vegetables over rice.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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