Ginger-soy pork with pineapple and sweet potato
7
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. Chunks of pork tenderloin can be used instead of the chops. Follow the same instructions but make sure to reduce the cooking time of the pork to about 5 to 6 minutes. Pineapple, brown sugar and sweet potato add a hint of sweetness to this colorful dish while a final drizzle of fresh lime juice adds a citrus flair. It's best to cook pork chops right after buying them, but they will store in the fridge for two or three days.
Ingredients
Canola oil
1½ tsp
Uncooked lean boneless pork chop
1 pound(s)
Table salt
¼ tsp
Black pepper
¼ tsp
Crushed red pepper flakes
⅛ tsp
Onion
1 large
Red bell pepper
1 medium
Fresh ginger
2½ tsp
Water
¾ cup(s)
Uncooked sweet potato
1 large
Pineapple
2 cup(s)
Less sodium soy sauce
2 Tbsp
Packed brown sugar
2 Tbsp
Scallions
¼ cup(s), chopped or sliced
Cilantro
2 Tbsp
Lime
½ medium
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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