Saucy Tomato-Pork Skillet
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Saucy Tomato-Pork Skillet
Prep and Cook Time 28 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 1 | cup uncooked instant white rice |
| 2/3 | cup reduced-sodium or regular tomato juice |
| 2 | tablespoons reduced-sodium or regular soy sauce |
| 1 | tablespoon cornstarch |
| 1/4 | teaspoon paprika |
| 3 | boneless pork chops, cut 3/4 inch thick (about 3/4 pound) |
| 1/4 | teaspoon garlic salt |
| 1/8 | teaspoon red pepper flakes |
| 2 | slices uncooked bacon, chopped |
| 3 | medium tomatoes, chopped |
| 2 | green onions with tops, sliced diagonally |
PREPARATION:
- Prepare rice according to package directions; set aside.
- Combine tomato juice, soy sauce, cornstarch and paprika in small bowl, stirring until cornstarch dissolves. Set aside.
- Slice pork across grain into 1/4-inch slices; place in medium bowl. Sprinkle pork with garlic salt and pepper flakes; mix well.
- Cook bacon in medium skillet over medium-high heat. Remove bacon from skillet using slotted spoon; set aside. Add pork, tomatoes and green onions to skillet; stir-fry over medium-high heat 3 minutes or until pork is barely pink in center. Stir in tomato juice mixture; cook, stirring constantly, 1 minute or until sauce thickens slightly. Remove from heat; stir in bacon.
- Serve pork mixture over rice.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
| Serving Size: | 1-1/2 cups pork mixture with 1/2 cup cooked rice (made with reduced-sodium tomato juice and reduced- |
| Sodium | 492 mg |
| Protein | 23 g |
| Fiber | 1 g |
| Carbohydrate | 26 g |
| Cholesterol | 62 mg |
| Saturated Fat | 3 g |
| Total Fat | 10 g |
| Calories from Fat | 32 % |
| Calories | 307 |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 1 |
| Starch | 1-1/2 |
| Fat | 1 |
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