Options:

Include nutrition information?

Sweet And Sour Pork with Basmati Brown Rice

Created by Derf on November 10, 2011

2 boneless centre pork chops
Salt and pepper freshly ground to taste
2 tablespoons olive oil
1 (398 ml) can pineapple chunks
1 cup pineapple jucie (from the can of pineapple - drain in to a measure, add enough water to make one cup, not more than 1/4 cup)
1/2 cup chicken stock
1/4 cup cava white vinegar (or vinegar of your choice)
1/3 cup packed brown sugar (I use splenda mix)

Step 1: Cut pork chops into bite sized pieces; Sprinkle pork with salt and pepper to taste. heat olive oil in a wok, when it sizzles drop the pork pieces into it and brown;about 10 munites, remove from heat and drain on paper towel, drain excess oil from wok and set aside. Whisk together the pineapple juice and the cornstarch, add to wok with the chicken stock, vinegar, brown sugar, soy souce, Worchestshire sauce. Whisk, picking up bits and pieces on bottom of wok. Bring to boil to let it thicken slightly; return the pork pieces to the wok; reduce heat to simmer; cover and slow simmer for 40 minutes.
Step 2: Add pineapple chunks, onions slices, carrot curls, broccoli spears, and cooked rice; cover and cook for a further 15 minutes Remove from heat and enjoy!!