Sweet and Sour Pork Chops - Cook Yourself Thin

1 Tbsp Sherry, dry
1/4 tsp black pepper
2 Tbsp Low Sodium Soy sauce
1 1/2 tsp Granulated Sugar
1 lb Pork loin (chops)
2 Tbsp Pineapple Juice
1 Tbsp Hunt's Ketchup
1/2 tsp Cider Vinegar
3 Tbsp Canola Oil
1 Large Red Onions
2 Green Peppers (or 1 green and 1 red)

Cut pork into 1" cubes. combine sherry, pepper, 1 Tbsp of soy sauce, and 1/2 tsp of sugar in medium bowl. Add pork and gently toss until well coated. Let marinate in the refrigerator.

Stir together pineapple juice, ketchup, vinegar, the remaining Tbsp of soy sauce and remaining tsp of sugar in small bowl until well combined.

Heat 1 Tbsp of the oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another Tbsp of the oil in the same skillet over medium-heat until hot but not smoking. Add peppers and cook, stirring occasionally until browned but still a little crisp, about 3 minutes. Transfer to the same dish.

Heat remaining Tbsp of the oil in the same skillet over medium-heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden-brown crust forms on the bottom, about 1-1/2 minutes. Turn the cubes over and cook until a golden-brown crust forms on the other side, about 1-1/2 minutes. Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens sightly, about 2 minutes. Serve Immediately

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user HELLODALI.