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Pineapple Pork Chop Suey Recipe

From Bathurst, New Brunswick, Eva Doucet shares this sweet-and-sour entree that combines tender pork, tangy pineapple, crunchy water chestnuts and colorful pepper strips. "It has superb flavor, and friends love it," she writes.

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Pineapple Pork Chop Suey Recipe

Prep: 15 min. Cook: 40 min.

Yield: 4 Servings

15 40 55

Ingredients

4 tablespoons all-purpose flour, divided
2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon pepper
1 pound pork chop suey meat
2 tablespoons vegetable oil
1 can (20 ounces) pineapple chunks
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon chili sauce
1 small green pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
1 cup canned bean sprouts
Hot cooked rice

Directions

In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Add the pork; shake to coat. In a large skillet or wok over medium-high heat, stir-fry pork in oil for 5-7 minutes or until no longer pink.
Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork. Add green pepper, water chestnuts, bean sprouts and pineapple. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 4 servings.

Nutritional Facts 1 serving (3/4 cup) equals 443 calories, 14 g fat (3 g saturated fat), 67 mg cholesterol, 1,677 mg sodium, 54 g carbohydrate, 4 g fiber, 28 g protein.

Originally published as Pineapple Pork Chop Suey in Quick Cooking September/October 2003, p39