For something different with boneless pork chops, try a stir-fry with bell peppers and pineapple chunks in a sweet and sour sauce.
10m
PREP TIME
12m
COOK TIME
221
CALORIES
10
INGREDIENTS
Servings: 6
Ingredients
- 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
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Substitutions available
- green 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® Ground Ginger
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Stir pineapple and pork into skillet; cook and stir until heated through. Serve with cooked rice, if desired.
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