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For something different with boneless pork chops, try a stir-fry with bell peppers and pineapple chunks in a sweet and sour sauce.
1 pound boneless pork chops, cut into thin strips
1 1/2 teaspoons Lawry's® Seasoned Salt
1 tablespoon oil
2 cups thinly sliced red bell pepper
1/2 cup thinly sliced onion
1 can (20 ounces) pineapple chunks in juice
2 tablespoons packed brown sugar
1 tablespoon cornstarch
1 tablespoon vinegar
1 teaspoon McCormick® Ginger, Ground
Sprinkle pork with seasoned salt. Heat oil in large skillet on medium-high heat. Add pork; cook and stir 5 minutes until lightly browned. Remove from skillet.
Stir bell peppers and onion into skillet. Cook and stir 5 minutes or until tender-crisp. Drain pineapple, reserving juice. Mix reserved juice, sugar, cornstarch, vinegar and ginger in small bowl. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute.
Stir pineapple and pork into skillet; cook and stir until heated through. Serve with cooked rice, if desired.
(Amount per serving)