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This recipe is easy

Sweet and sour pork chops

20 minutes Cook time 20 minutes Prep time 4 servings


Vegetable stir-fry


On the stove

  1. In a large skillet set over medium-high, heat oil and brown chops for 2 to 3 minutes on each side. Season with salt and pepper. Transfer to an oven-safe dish. Keep warm. Drain half the fat from skillet.
  2. In the same skillet set over medium heat, sauté onion and tomato for about 2 minutes, scraping the bottom of the skillet with a wooden spoon. Add pineapple juice, cider vinegar, ketchup, brown sugar, hoisin sauce, soy sauce, ginger and sesame oil. Bring to a boil, then simmer for 10 minutes.
  3. Return chops to skillet. Continue cooking for 2 minutes, coating chops with sauce. Serve over jasmine rice and green vegetable stir-fry. Garnish with sesame seeds and green onions.
  4. In a large skillet set over medium-high, heat oil and sauté vegetables and garlic for about 2 minutes. Add water and cover for 1 minute. Uncover and add soy sauce, hoisin sauce and sesame oil. Continue cooking for 2 to 3 minutes until vegetables are cooked al dente, stirring frequently.

Nutritional value (per portion)

  • 485 calories
  • 30 g of protein
  • 21 g of fat
  • 46 g of carbohydrates
  • 5 g of fibre
  • 32 g of sugar
  • 866 mg of sodium
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