Sunday, January 9, 2011

Healthy Sweet & Sour Pork with Veggie Stir Fry

It's so nice to be cooking again. We've benefited greatly from Mom & Dad's cooking, but it's nice to pay back our stay at Chateau Mom & Dad and get into the kitchen, though we're still waiting to have a kitchen of our own.

I'm still often the resident salad ninja, but I wanted to help out with dinner tonight, so I pulled out my latest Clean Eating  for inspiration and found a fantastic recipe for a Sweet & Sour Pork.

Being that we didn't have all of the ingredients, it's -- as per normal Erin cooking -- completely improvised, though inspired by Clean Eating. I found a sweet & sour-ish marinade recipe in The Best Little Marinades Book and improvised from there. I love stir fry... and I really love serving little medallions of meat. I really love vegetables.

It follows, that this dish would really be a big hit with me. It is.

And it's sooo good.

I hope that you enjoy.

Sweet & Sour Pork Chops
1 recipe Pacific Pineapple Marinade (below) modified from The Best Little Marinades Book
3 large pork chops

Marinate chops for an hour. If you have time, every 20 minutes, spoon marinade over chops to soak in a little better. Grill the chops for 10-12 minutes on each side, using the remaining marinade spooned over the top for additional flavor; discard remaining marinade. Cut the chops into small slices. Set aside.

Veggie Stir Fry
1 recipe Pacific Pineapple Marinade
4 large button mushrooms, sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 cup broccoli florets
1 can water chestnuts, drained and sliced
remaining pineapple chunks from can

Add 3 tablespoons marinade to bottom of pan and toss in the veggies, stir frying until done. Add additional marinade sauce as needed to impart flavor to the veggies, but don't let them get soggy.
Serve pork chop slices over veggies and over rice.

Serves 4.

Pacific Pineapple Marinade
1/2 cup pineapple juice (about 1/2 of the drained pineapple juice from a can of pineapple chunks)
1/2 cup teriyaki sauce
1 tsp grated ginger
*I added a few pineapple chunks to each batch of marinade
**To the first batch, I added 1 Tablespoon of umami sauce

This is linked up with
Hearth & Soul @ Girlichef
Dr. Laura's Tasty Tuesday
Foodie Friday @ Designs by Gollum
Inspiration Friday @ Southern in my Heart
Friday Potluck @ my very own EKat's Kitchen
(so nice to have something to BRING to linky parties)


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