 2 pork loin butterfly chops, 3/4 inch thick
2 cups water
2 cups MINUTE® White Rice, uncooked
2 packages (16 ounces each) frozen stir-fry vegetables (6 cups)
3/4 cup bottled sweet and sour-style stir-fry sauce
1 8-ounce can pineapple tidbits, drained
Cut chops into 3/4-inch cubes; set aside. Cook rice according to package directions.
Meanwhile, coat large nonstick skillet or wok with nonstick cooking spray; heat skillet over medium-high heat. Stir-fry pork for 3 to 4 minutes or until slightly pink in the center. Remove from skillet and cover. Add vegetables and stir-fry for 7 to 8 minutes, or until crisp-tender; drain any water. Return pork to skillet. Stir in stir-fry sauce and pineapple; heat through. Fluff rice with fork. Serve pork mixture over rice.
Serves 4.
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