Picante Pork Skillet Recipe

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"I found this recipe around 10 years ago and added the picante sauce, vegetables and crunchy water chestnuts," says Margaret Morton of Eau Claire, Michigan. "I've used apricot preserves or orange marmalade in place of the peach preserves," she adds.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 pound boneless pork, cut into 3/4-inch cubes
  • 2 tablespoons taco seasoning
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 1 cup salsa
  • 1 cup picante sauce or additional salsa
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1/3 cup peach preserves
  • Hot cooked rice

Nutritional Facts

1 cup (prepared with pork tenderloin and 16 ounces salsa; calculated without picante sauce and rice) equals 335 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 1010 mg sodium, 38 g carbohydrate, 7 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable 1 starch 1 fruit


  1. In a large resealable plastic bag, combine the pork and taco seasoning. Seal and shake to coat. In a large skillet or wok, stir-fry pork in oil for 3 minutes.
  2. Add the onion, green pepper and celery; stir-fry until vegetables are tender. Add the salsa, picante sauce, water chestnuts and preserves. Cook until heated through. Serve with rice. Yield: 4 servings.
Originally published as Picante Pork Skillet in Quick Cooking January/February 2004, p34

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Mar. 20, 2012

"This is very similar to a recipe I have been making for years with Chicken breasts. It is just as good with pork. I used country style chops, salsa and apricot preserves to make the recipe for supper today. Loved it this way as well."

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