Asian chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 serving Bertolli EVOO (1 tbsp) 0.5 cup All-Purpose Flour, Gluten-Free - Bob's Red Mill's (by MGALL4) 15 oz Pork - No Name Boneless Pork Loin Chops .5 cup Kirkland Organic Chicken Broth (by RAJMHJ) .5 cup, chopped Onions, raw 2 serving Mini Sweet Bell Peppers (3 peppers to a svg) 3 tsp Garlic 2 serving S & B Ginger Paste (by AKAKIRA) 3 tsp Lea & Perrin's Worchestershire Sauce (by CALEKU) 0.5 cup Dole Pineapple Chunks in 100% Pineapple juice No Sugar Added .5 tsp Salt .25 tsp Pepper, black
Heat oil in pan over medium heat. Dredge pork chops in flour (reserve remaining flour). Cook until both sides are brown. Remove from pan. Add broth scraping up neat bus from pan. Add diced onion, diced peppers, minced garlic, ginger and pineapple (cut up or left in chunks) and 1/4 - 1/3 cup juice. Cook until onion is tender. Add worchestershire sauce, salt, black pepper, and remaining flour. Simmer until thickened. Pour sauce over pork chops. If desired, make ahead and then bake for 20 minutes at 350 degrees to reheat. Add a couple splashes of broth to keep it from getting too dry.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user SPOTLESBONE.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user SPOTLESBONE.
Nutritional Info Amount Per Serving
- Calories: 279.9
- Total Fat: 15.4 g
- Cholesterol: 41.3 mg
- Sodium: 786.4 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.2 g
- Protein: 18.0 g
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