Sweet and Sour Pork Chops
Make this Cook Yourself Thin recipe. Serves 4. Calories per serving, pork chops: 290. Calories per serving, brown rice: 175
Make this Cook Yourself Thin recipe. Serves 4. Calories per serving, pork chops: 290. Calories per serving, brown rice: 175
- 1/4 teaspoon pepper
- 3 cup chicken stock
- 1 1/2 teaspoon sugar
- 1 tbs dry sherry
- 2 tbs low-sodium soy sauce
- 1 lb boneless pork loin chops 1 in think (cubed)
- 2 tbs pineapple juice
- 1 tbs ketchup
- 1/2 teaspoon white vinegar
- 3 tbs canola oil
- 1 ea red onion, peeled, trimmed and cut into 1-inch c
- 2 ea bell pepper (red or green) 1 in cube
- 1 1/2 cup brown rice
- Carbohydrate 69.9517631184095 g
- Cholesterol 81.3767219905206 mg
- Fat 22.5473071828445 g
- Fiber 4.03311392147663 g
- Protein 35.8982351267207 g
- Saturated Fat 4.52681680390415 g
- Serving Size 1 1 Serving (514g)
- Sodium 750.656011480802 mg
- Sugar 65.9186491969329 g
- Trans Fat 1.21004151261175 g
- Calories 635 calories
Step-by-step
- To make the pork chops: Combine sherry, pepper, 1 tablespoon of the soy sauce, and 1/2 teaspoon of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinate in the refrigerator.
- Stir together pineapple juice, ketchup, vinegar, the remaining tablespoon of soy sauce, and remaining teaspoon of sugar in a small bowl until well combined.
- Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another tablespoon of the oil in the same skillet over medium-high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish.
- Heat remaining tablespoon of oil in the same skillet over medium-high heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden-brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden-brown crust forms on the other side, about 1 1/2 minutes. Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.
- To make the brown rice: In a saucepan, bring the stock to a boil and add the rice. Cover with a lid and let simmer for 20 to 30 minutes. Using a fork, fluff the grains and serve.
Sweet and Sour Pork Chops: A Weeknight Delight
As a busy professional, finding time to cook healthy and delicious meals can feel like a constant battle. But I’ve discovered a recipe that’s become my go-to weeknight dinner: Sweet and Sour Pork Chops. It’s quick, easy, and incredibly flavorful – perfect for those evenings when I’m short on time but don't want to compromise on a satisfying and nutritious meal. The vibrant colors of the peppers and the tangy sweetness of the sauce make it a visually appealing dish, too, which is a bonus after a long day!
The beauty of this recipe is its versatility. I often adjust it based on what I have on hand. Sometimes I swap out the bell peppers for broccoli or add some snap peas for extra crunch. The pork loin chops are easily substituted with chicken breast or even tofu for a vegetarian option. The brown rice is a staple, providing a wholesome base, but quinoa or even cauliflower rice would work equally well if I'm looking for a lower-carb alternative. Essentially, this recipe is a blank canvas for culinary creativity, allowing me to adapt it to my needs and preferences each time.
What I love most about this dish is the balance of flavors. The sweetness of the pineapple juice and sugar is perfectly offset by the tang of the vinegar and soy sauce. The savory pork chops absorb the sauce beautifully, creating a succulent and irresistible main course. The simple preparation method allows me to focus on other tasks while the dish cooks, making it a stress-free cooking experience, even on the busiest of days. The combination of tender pork, crisp-tender vegetables, and perfectly cooked rice results in a meal that is both satisfying and incredibly flavorful, leaving me feeling energized and ready to tackle the rest of my evening.
Beyond the practicality and deliciousness, this recipe also serves as a reminder to prioritize self-care. Taking the time to prepare a healthy and enjoyable meal, even if it's a simple one, is a small act of self-love. It's a moment to pause, to connect with the process of cooking, and to appreciate the nourishment it provides, not only for my body but for my soul as well. It’s a small indulgence in a busy week, a culinary hug that reminds me to nurture myself amidst the chaos of daily life.
So, if you're looking for a quick, easy, and delicious dinner recipe that doesn't sacrifice on flavor or nutrition, I highly recommend trying this Sweet and Sour Pork Chops. It's become a staple in my weekly meal plan, a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. And who knows, it might just become your new weeknight favorite too!
Pro Tip: Marinating the pork for a longer period (even overnight) will result in even more tender and flavorful chops. And don’t hesitate to experiment with different vegetables to personalize the recipe to your liking!
