Ginger-Soy Pork with Pineapple and Sweet Potato
3
Points®
Total time: 46 min • Prep: 18 min • Cook: 28 min • Serves: 4 • Difficulty: Easy
This delicious Polynesian-influenced recipe has it all – protein, healthy fats, carbs, fruit and vegetables all in one meal.
Ingredients
Canola oil
1½ tsp(s)
Uncooked lean trimmed boneless pork chop
1 pound(s), four 4 oz pieces
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Crushed red pepper flakes
⅛ tsp(s), or to taste
Onion
1 large, chopped
Red bell pepper
1 medium, diced
Ginger root
2½ tsp(s), fresh, grated
Water
¾ cup(s)
Sweet potato
1 small, cut into bite-size pieces
Pineapple
2 cup(s), chunks
Low sodium soy sauce
2 tbsp(s)
Packed brown sugar
2 tbsp(s)
Uncooked scallions
¼ cup(s), sliced
Cilantro
2 tbsp(s), fresh, chopped
Lime
½ medium, cut into 4 wedges (optional)
Instructions
1
In a large nonstick skillet, heat oil over medium-high heat.
2
Sprinkle pork with salt and pepper; cook, turning once, until golden and just cooked through, about 4 minutes on each side. Remove to a plate; set aside.
3
Add onion, red pepper and ginger to skillet; cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in water and scrape bottom of pan to loosen bits of food stuck to pan; bring to a simmer.
4
Add sweet potatoes and reduce heat to medium; cover and simmer, stirring occasionally, until tender, about 8 to 10 minutes.
5
Add pineapple; cover and simmer 1 minute for flavors to blend.
6
Stir in soy sauce and brown sugar.
7
Add pork back to skillet and cook until heated through, about 2 minutes; stir in scallions and cilantro. Drizzle with fresh lime juice and serve. Yields 1 pork chop and about 1 cup vegetable-potato-pineapple mixture per serving.
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