Serves 4
Calories per serving, pork chops: 290
Calories per serving, brown rice: 175
Ingredients
- For the pork chops
- 1 tablespoon dry sherry
- 1/4 teaspoon pepper
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons sugar
- 1 pound 1-inch-thick boneless pork loin chops, trimmed of any fat, and cut into 1-inch cubes
- 2 tablespoons pineapple juice
- 1 tablespoon ketchup
- 1/2 teaspoon white vinegar
- 3 tablespoons canola oil
- 1 red onion, peeled, trimmed and cut into 1-inch cubes
- 2 red (or 1 red and 1 green) bell peppers, stemmed, seeded and cut into 1-inch cubes
- For the brown rice
- 3 cups chicken stock
- 1 1/2 cups brown rice
Method
- 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.