Ginger-soy pork with pineapple and sweet potato
Uncooked lean boneless pork chop(s)
1 pound(s), four 4 oz pieces
¼ tsp, freshly ground
Crushed red pepper flakes
⅛ tsp, or to taste
1 large, chopped
Sweet red pepper(s)
1 medium, diced
2½ tsp, fresh, grated
Raw sweet potato(es)
1 large, cut into bite-size pieces
2 cup(s), chunks
Low sodium soy sauce
Packed brown sugar
¼ cup(s), sliced
2 Tbsp, fresh, chopped
½ medium, cut into 4 wedges (optional)
- In a large nonstick skillet, heat oil over medium-high heat.
- 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.
- 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.
- Add sweet potatoes and reduce heat to medium; cover and simmer, stirring occasionally, until tender, about 8 to 10 minutes.
- Add pineapple; cover and simmer 1 minute for flavors to blend.
- Stir in soy sauce and brown sugar.
- 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.