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:
- Prepare rice according to package directions; set aside.
- Combine tomato juice, soy sauce, cornstarch and paprika in small bowl, stirring until cornstarch dissolves. Set aside.
- Slice pork across grain into 1/4-inch slices; place in medium bowl. Sprinkle pork with garlic salt and pepper flakes; mix well.
- 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.
- Serve pork mixture over rice.
This recipe appears in:
Asian
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
