Entrée

Sweet & Sour Pork

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prep time

10 min

total time

50 min

makes

4 servings, 1/4 recipe (336 g) each

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kraft

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What You Need

1 can (14 fl oz/398 mL) pineapple chunks in juice, undrained

4 boneless pork chops (1 lb./450 g)

3 carrots, cut diagonally into 1/2-inch-thick slices

1 small onion, chopped

1 cup each chopped green and red peppers

1/4 cup Kraft Calorie-Wise Catalina Dressing

1 Tbsp. grated gingerroot

1 Tbsp. reduced-sodium soy sauce

2 tsp. cornstarch

1 Tbsp. water

2-2/3 cups hot cooked long-grain brown rice

Make It

DRAIN pineapple, reserving juice. Add enough water to juice to measure 1 cup. Cook chops in large skillet sprayed with cooking spray on medium-high heat 4 min. on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm.

ADD carrots and onions to skillet; cook on medium heat 3 to 5 min. or until crisp-tender, stirring occasionally. Add peppers; cook and stir 2 min. Stir in reserved juice, dressing, ginger and soy sauce.

TOP with chops. Bring to boil; simmer on medium-low heat 10 min. or until chops are done (160ºF). Stir in pineapple; simmer 5 min. Remove chops from skillet; cover to keep warm. Mix cornstarch and water; add to ingredients in skillet. Cook and stir 2 min. or until sauce is thickened. Serve chops over rice; top with pineapple mixture.

kraft kitchens tips

Substitute

Substitute 1 lb. (450 g) pork tenderloin, cut into bite-size pieces, for the chops. Cook meat in skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until evenly browned. Continue as directed.