PINEAPPLE PORK CHOP SUEY

Pineapple Pork Chop Suey image

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.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 443 calories, Fat 14g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 1677mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 28g protein.