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Ingredients
US|METRIC
4 SERVINGS
- 4 pork chops (3/4-inch thick)
- 1 tsp. vegetable oil
- 1/4 cup stir fry sauce
- 8 oz. pineapple chunks (drained, reserving 1/4 cup juice)
- 2 Tbsp. brown sugar
- 16 oz. frozen broccoli (carrots, water chestnuts, and red pepper)
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Directions
- Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 2 minutes on each side. In small bowl stir together stir-fry sauce, reserved pineapple juice and brown sugar; add to pork skillet with vegetables. Reduce heat to low, cover and simmer 8 minutes until internal temperature on a thermometer reads 145 degrees F and vegetables are tender. Remove roast from oven; let rest about 10 minutes. Uncover, stir in pineapple and cook 3-5 minutes to heat through.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium620mg26% |
| Potassium840mg24% |
| Protein34g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber1g4% |
| Sugars14g |
| Vitamin A2% |
| Vitamin C45% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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