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)
EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011

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9 Responses

  1. Lisa says:

    This looks like a fantastic dinner. I’m glad to see all your delicious cooking again too.

  2. Zahra Brown says:

    I know people joke about students eating beans on toast during their studies, but my meal was stir fry. Easy and tasty, plus I could add whatever I felt like. Just be careful with the oil and it’s great during weight loss too!

  3. I love sweet and sour!

  4. Looks delicious! Sweet and sour is my favorite! THanks!

  5. Katerina says:

    At least once every fifteen days I cook Asian. I love the kitchen. Your pork looks delicious.

  6. girlichef says:

    Hey Erin! I’m glad you had something to bring to the Hearth and Soul hop this week, too! I looove sweet and sour anything…and your pork sounds deeelicious! Thanks so much for sharing it 😀

  7. This sounds perfect to me! I haven’t made anything asian inspired in awhile so you just got the ball rolling for me! So fun to have you linking up to the party this week Erin!

  8. Donnie says:

    That looks delicious. I’ll have to plan on that meal soon.

  9. Amy says:

    Yum…I love sweet and sour pork! This will go to my next week’s menu! 😀

    I’m having the very first GIVEAWAY on my blog. Please stop by to submit an entry. Good luck.

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