Pineapple Pork Chop Suey

Pineapple Pork Chop Suey
Pineapple Pork Chop Suey

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4 tablespoons all-purpose flour, divided

  • 2 teaspoons ground ginger

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 pound pork chop suey meat

  • 2 tablespoons vegetable oil

  • 1 can (20 ounces) pineapple chunks

  • 1/4 cup sugar

  • 1/4 cup cider vinegar

  • 1/4 cup soy sauce

  • 1 tablespoon Worchestershire sauce

  • 1 tablespoon chili sauce

  • 1 small green pepper, julienned

  • 1 can (8 ounces) sliced water chestnuts, drained

  • 1 cup canned bean sprouts

  • Hot cooked rice

Directions

In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Add the pork; shake to coat. In a large skillet or wok over medium-high heat, stir-fry pork in oil for 5-7 minutes or until no longer pink. Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork. Add green pepper, water chestnuts, bean sprouts and pineapple. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

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