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Garden Pork Skillet

This is deliciously different than any other sweet-and-sour recipes because it's packed with produce. It makes a pretty presentation on the table, so it's great for special dinners.
  • Total Time
    Prep: 15 min. + marinating Cook: 35 min.
  • Makes
    6 servings


  • 1 pound lean boneless pork
  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 2 tablespoons soy sauce
  • 1-1/2 teaspoons ground ginger
  • 1 garlic clove, minced
  • 3 drops hot pepper sauce
  • 1 cup julienned celery
  • 1 cup julienned green pepper
  • 1 cup thinly sliced red onion
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup julienned yellow squash
  • 1 cup julienned zucchini
  • 1 package (6 ounces) frozen snow peas
  • Hot cooked rice, optional


  • Cut pork into 1/8-in. x 1/2-in. x 2-in. strips; set aside. Drain juice from pineapple into a medium bowl; set pineapple aside. Add soy sauce, ginger, garlic and pepper sauce to juice; mix well. Add pork; cover and chill at least 1 hour.
  • With a slotted spoon, transfer pork to a large skillet coated with cooking spray. Brown pork over medium-high heat, stirring constantly; add marinade. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pork is tender.
  • Add celery, carrots, green pepper and onion. Cook, uncovered, over medium heat until vegetables are crisp-tender. Add mushrooms, squash, zucchini, peas and pineapple; cook for 1-2 minutes or until vegetables are crisp-tender. Serve with rice if desired.

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