Macro Friendly Sweet and Sour Pork
Similar to my Sweet and Sour Chicken, this pork version is just as tasty, but made with trimmed pork chops. This is one of my favorite things to order at a Chinese Restaurant, but my version is made much healthier!
Servings 4 servings
- 1/2 tablespoon vegetable oil
- 1.5 pounds trimmed pork chops* cut into bite size pieces
- salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 cup yellow onion diced
- 1 whole red bell pepper
- 2 cloves garlic
- 1 cup fresh pineapple diced
For the Sweet and Sour Sauce
- 1/4 cup chicken broth
- 1/4 cup white distilled vinegar
- 3 tablespoons soy sauce
- 3 tablespoons ketchup I used 50% less sugar ketchup from Simple Truth Organic
- 3 tablespoons truvia
- 1/4 cup granulated sugar
- pinch garlic powder
- 1 tablespoon cornstarch
Take the time to prep all your ingredients first before you start cooking! Cut your pork and sprinkle both sides with salt, pepper and garlic powder. Chop your veggies. Whisk all ingredients for your sauce and set aside.
Preheat large, nonstick skillet over medium high heat with cooking spray and add vegetable oil. Add pork pieces and cook until brown and thoroughly cooked.
Add in veggies (reserve pineapple) and cook 2-4 minutes, or longer if you like your vegetables more tender instead of crispy.
Pour over sauce and bring to boil to thicken. Once sauce has thickened, add in pineapple and then divide into four equal portions and serve over rice (optional).
*Trimming the pork chops simply means cutting off that little strip of fat along the edge of one side of the pork chops.
The more accurate macros for 1 serving (1/4th) this recipe are as follows: 284 calories, 5g F/36.6g C/36.2g P. Calculate rice separately.
Calories: 327kcal | Carbohydrates: 43g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1503mg | Potassium: 624mg | Fiber: 1g | Sugar: 34g | Vitamin A: 169IU | Vitamin C: 26mg | Calcium: 28mg | Iron: 1mg