SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 315.0
  • Total Fat: 14.1 g
  • Cholesterol: 98.9 mg
  • Sodium: 1,071.8 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 23.5 g

View full nutritional breakdown of Spicy pork chops with fried rice calories by ingredient
Report Inappropriate Recipe

Spicy pork chops with fried rice

Submitted by: LTLHORN

Introduction

This recipe can be made with chicken or tofu and be equally yummy. This recipe can be made with chicken or tofu and be equally yummy.
Number of Servings: 8

Ingredients

    2 cups long grain brown rice (cook as directed)
    1 fresh pineapple, peeled, cored and chopped
    1.5 lbs bonesless pork loin chops
    1 large brown onion, sliced
    1 1/2 cups frozen peas
    2 large eggs, beaten
    3 cloves of garlic, minced
    8 TB reduced sodium soy sauce or tamari
    2 TB honey
    1 TB rice wine vinegar
    1 TB sirachi sauce
    3 TB canola oil

Tips

Next time make with tofu and use non stick skillet to reduce the amount of oil needed


Directions

Cook rice according to package directions and let cool.
Pan saute or barbeque pineapple chunks, until carmelized. Set aside. In same skillet used for pineapply heat 2 TB oil and pork chops and cook until nicely brown on both sides, add onion and cook until soft. Add sirachi, honey, vinegar and 6 TB soy sauce, cook until bubbly. Remove chops and onion to bowl, continue to cook liquid until mixture is thickened. Pour mixture over chops and keep warm. Add 1 TB oil to same skillet add garlic, peas and scrambled eggs, cook until eggs are set, add rice and continue to heat thru, add pineapple and mix well. Serve with one cup of rice mixture and top with 3 ounces of pork chop. Yummy. Adapted from Pioneer Woman Cooks.

Serving Size: serves 8, 1/4 cup of rice each topped with 3 oz pork chop

Number of Servings: 8

Recipe submitted by SparkPeople user LTLHORN.






Great Stories from around the Web


Rate This Recipe