Pineapple Pork Chop Suey Recipe

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Pineapple Pork Chop Suey Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

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

Nutritional Facts

3/4 cup: 443 calories, 14g fat (3g saturated fat), 67mg cholesterol, 1677mg sodium, 54g carbohydrate (33g sugars, 4g fiber), 28g protein.

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  • 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
  1. 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.
  2. 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.
Originally published as Pineapple Pork Chop Suey in Quick Cooking September/October 2003, p39

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habenaroman User ID: 7905288 238429
Reviewed Nov. 30, 2015

"quick and delicious."

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