After finding the recipe for Baked Panko Crusted Shrimp in my mom’s Cook Yourself Thin cookbook, I perused through to see if I could find something to make with some leftover pork chops we had in the freezer. When I found this one for Sweet and Sour Pork, I was excited! I had almost all of the ingredients already so it would cost me the price of some ketchup and a red onion and sounded delicious!
I omitted the peppers because not everyone is a fan of them and just used the onion. I also made white Jasmine rice instead of the brown rice that the recipe called for.
It was so easy to make and super quick! It’s perfect for a weeknight meal when you have no energy left to focus on cooking. The end result was really, really tasty. All of the flavors came through and the pork was juicy and delicious. It was so good, that I didn’t even care that I completely forgot to watch The Office last night! Ok, maybe not that delicious… What’s going to happen with Jim and Pam!?
Recipe via Cook Yourself Thin
- 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 marinade, 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.