Sweet and Sour Pork ~Skillet-easy, homemade sweet-and-sour pork can be on your dinner table in less than 30 minutes. Served over brown rice this can be very delicious. Reduce caloric intake and substitute Olive oil for vegetable oil. Add broccoli, sprouts and water chestnuts for additional veggies. Great for a night where you want to serve something warm and fast as well as healthy for your family.
- 1 lb boneless pork loin chops, cut into 1-inch cubes
- 1 egg, beaten
- ¾ cup Original Bisquick™ mix
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup vegetable oil
- 1½ cups frozen bell pepper and onion stir-fry (from 1-lb bag)
- 1 can (8 oz) pineapple chunks, drained
- 1 jar (11½ oz) sweet-and-sour sauce
- In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.
- In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.
- Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.
If you can't find the frozen stir-fry mix, use ¾ cup bell pepper strips and ¾ cup thin onion wedges
Recipe Source: Betty Crocker
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Food Source: The Village Grill.