Follow these steps for perfect results
pork chops
cut into bite size pieces
teriyaki sauce
pineapple chunks
undrained
sweet and sour sauce
brown sugar
firmly packed
green peppers
cut into cubes
cornstarch
optional
Cut pork chops into bite-size pieces.
Place pork and teriyaki sauce in a deep 2-quart heat-resistant, non-metallic casserole dish.
Marinate overnight in the refrigerator.
Remove meat from teriyaki sauce, reserving remaining sauce.
Brown meat in a skillet on a conventional surface unit.
Add pineapple chunks (undrained), sweet and sour sauce, and brown sugar to the skillet.
If desired, mix cornstarch with a little water and add to the skillet to thicken the sauce.
Add green peppers to the skillet.
Simmer until the sauce has thickened and the green peppers are tender-crisp.
Serve hot.
Expert advice for the best results
Adjust the amount of sweet and sour sauce to your taste.
For a spicier dish, add a pinch of red pepper flakes.
Serve over rice or noodles.
Everything you need to know before you start
15 minutes
Marinate the pork overnight.
Serve in a bowl over rice, garnished with sesame seeds and chopped green onions.
Serve with white rice.
Serve with steamed broccoli.
The sweetness of the wine complements the sweet and sour flavors of the dish.
Discover the story behind this recipe
Popular Chinese-American dish.
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