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Clam Chowder with Tomatoes
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Saucy Tomato-Pork Skillet
Prep and Cook Time: 28 minutes
Yield: Makes 4 servings
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:
1.
Prepare rice according to package directions; set aside.
2.
Combine tomato juice, soy sauce, cornstarch and paprika in small bowl, stirring until cornstarch dissolves. Set aside.
3.
Slice pork across grain into 1/4-inch slices; place in medium bowl. Sprinkle pork with garlic salt and pepper flakes; mix well.
4.
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.
5.
Serve pork mixture over rice.
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 |
This recipe appears in:
Asian
