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Sweet and Sour Pork Stir Fry

6/12/2016

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Great for a quick meal (20 mins tops) that can be made ahead of time!

Ingredients

1 lb thin-cut boneless pork loin chops, sliced into strips
1 red bell pepper, seeded/cored and julienned
½ small onion, sliced thinly
1 c pineapple chunks
For the Sauce – ½ c fresh pineapple, 2 cloves fresh garlic, 1/3 c ketchup (organic/low sodium), 2 tbsp low sodium soy sauce, 5 tsp sriracha or other chili sauce, 1 tbsp rice vinegar (or white), and 2 tbsp brown sugar (or regular sugar) – whir together in a mini food processor, Magic Bullet, or blender
brown rice (optional)

Directions

Heat wok on medium/high. Add pork and cook for three minutes. Remove with tongs. Set aside.
With wok still med/high, add bell peppers, onions, and pineapple. Cook 3-4 minutes.
Add the pork back to the wok. Pour prepared sauce over the top and stir/toss to coat.
Cook for 2-3 minutes, remove from heat, and serve with rice. Enjoy!

Nutrition (per serving...4 servings total for recipe): 187 calories, 11g carbs, 8g fat, and 16g protein (calculated with www.myfitnesspal.com/recipe/calculator).

3 Comments

Grilled Pork Chops with Cherry-Mustard Cream Sauce

6/4/2016

5 Comments

Click here for a printable recipe!

Click the image for the original blog post containing this recipe.

Ingredients

2 four ounce pork chops
½ tbsp extra virgin olive oil
salt/pepper to taste
1 cup cherries (Rainier or Bing), pitted and roughly chopped (I used Rainier cherries)
2 small cloves of garlic (or one large clove), minced
1.5 tsp of Dijon or stone ground mustard (I used Dijon mustard)
¼ tsp freshly ground black pepper
2 tbsp half and half
fresh parsley, chopped finely for garnish (about 1 tsp)

Directions

Let pork chop sit at room temperature for about 30 minutes, covered. Preheat grill on high (mine gets to 600 degrees...yours may differ slightly) after the chop has been out of the fridge about 10-15 minutes.
Heat saucepan on med/high heat, add cherries, turn down to medium heat and cook for 10-12 minutes.
Season pork chops first with olive oil, then salt/pepper to taste (don’t use much as the sauce will have lots of flavor). Put pork chops on grill, cook on first side 4-6 minutes.
When you’ve put the chops on, turn the heat on your saucepan down to low/medium. Add Dijon mustard, ¼ tsp fresh ground black pepper, and minced garlic. Cook for about 3-5 more minutes.
After initial 4-6 minutes of grilling pork chops, flip and cook for 4-6 more minutes on other side. Remove from grill and let rest for 5 minutes.
Add half and half to saucepan mixture, stir in, and cook 2-3 more minutes.
Put on a plate, sprinkle parsley on top, and serve.

Nutrition (per serving...2 servings total for recipe): 185 calories, 12g carbs, 8g fat (pork/olive oil/half and half), and 18g protein. (calculated with www.myfitnesspal.com/recipe/calculator).

5 Comments

Sweet and Sour Pork Stir Fry

Grilled Pork Chops with Cherry-Mustard Cream Sauce

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