Picante Pork Skillet Recipe

5 1 1
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Picante Pork Skillet Recipe

Read Reviews
5 1 1
Publisher Photo
"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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

1 cup: 335 calories, 7g fat (2g saturated fat), 63mg cholesterol, 1010mg sodium, 38g carbohydrate (24g sugars, 7g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fruit.

  • 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
  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

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esthereckert User ID: 1439913 129658
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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