| 1 | lb boneless pork loin chops, cut into 1-inch cubes |
| 1 | egg, beaten |
| 3/4 | cup Original Bisquick® mix |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1/2 | cup vegetable oil |
| 1 1/2 | cups frozen bell pepper and onion stir-fry (from 1-lb bag) |
| 1 | can (8 oz) pineapple chunks, drained |
| 1 | jar (11 1/2 oz) sweet-and-sour sauce |
| 1. | In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat. |
| 2. | In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm. |
| 3. | Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling. |
| No change. |
|
| If you can't find the frozen stir-fry mix, use 3/4 cup bell pepper strips and 3/4 cup thin onion wedges. |
Nutrition Information:
670 ( 380); 42g ( 8g, 1/2g); 125mg; 960mg; 43g ( 2g, 22g); 29g 6%; 25%; 8%; 15% 1 1/2 ; 1 1/2 ; 0 ; 3 1/2 ; 6 3