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Healthy and light sweet & sour Asian dinner. Made with ultra-lean pork (or you can substitute boneless, skinless chicken breasts) and tangy pineapple. Very easy and quick and perfect for days you are pressed for time but still want a hot, satisfying meal.
I sometimes add a tablespoon of brown sugar if the pineapple is a bit too tart.
- 2 very lean center-cut loin pork chops, about 1-inch thick
- (8-10 oz total weight)
- 1 – 15 oz can of pineapple chunks packed in it’s own juice
- 3 tbs oil
- 3 tbs cornstarch
- 2 tsp fresh lemon juice
- 2 tbs soy sauce
- 1/2 tsp salt
- 1/4 tsp ground white pepper
Cut pork chops into 1-inch cubes, trim of excess fat. Drain pineapple, reserving 3/4 cup of the juice.
Mix 2 tbs of the cornstarch with the salt & pepper in a plastic bag. Shake to combine. Add pork cubes and coat.
Heat oil in a large skillet over medium heat. Add pork and brown on all sides. Add drained pineapple, cover, reduce heat, and simmer for 10 minutes.
Mix reserved pineapple juice with the lemon juice and soy sauce. Stir in remaining 1 tbs of cornstarch and stir. Add cornstarch mixture to pork & pineapple in skillet. Stir constantly while bringing to a boil. Boil for 1 minute to swell cornstarch and thicken.
Serve over rice with sliced green onion to top.