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Use convenience foods to help with getting a meal together. Vary the mix of vegetables to find your family's favorite blend. Sprinkle each plate with chopped peanuts for added crunch and flavor. Or substitute your favorite bottled stir-fry sauce in place of the sweet and sour sauce. Serve with Pepper-Cheese Breadsticks and fresh cantaloupe slices or orange sherbet. .
Ingredients
- 2 butterflied pork chops (3/4-inch thick)
- 2 cups water
- 2 cups rice (quick-cooking, uncooked)
- 32 ounces vegetables (frozen stir-fry, 6 cups)
- 3/4 cup sweet and sour sauce
- 8 ounces pineapple (tidbits, drained)
Directions
- Cut chops into 3/4-inch cubes; set aside. Cook rice according to package directions.
- Meanwhile, coat large nonstick skillet or wok with nonstick cooking spray; heat skillet over medium-high heat. Stir-fry pork for 3 to 4 minutes or until slightly pink in the center. Remove from skillet and cover. Add vegetables and stir-fry for 7 to 8 minutes, or until crisp-tender; drain any water. Return pork to skillet. Stir in stir-fry sauce and pineapple; heat through. Fluff rice with fork. Serve pork mixture over rice.
- Serves 4.
- Use convenience foods to help with getting a meal together. Vary the mix of vegetables to find your family's favorite blend. Sprinkle each plate with chopped peanuts for added crunch and flavor. Or substitute your favorite bottled stir-fry sauce in place of the sweet and sour sauce. Serve with Pepper-Cheese Breadsticks and fresh cantaloupe slices or orange sherbet. .
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★★★★★
