Ingredients:
1/4 cup Ketchup |
1/4 cup apple juice |
2 tablespoons Apricot fruit spread |
1 tablespoons Apple cider vinegar |
1 teaspoon Minced ginger |
3/4 pound Boneless pork loin chops, cut into 3/4 inch cubes |
1 pound Package frozen snow peas or |
1 cup Fresh, rinsed and ends Trimmed |
8 ounces can pineapple chunks, drained |
5 ounces can sliced water chestnuts, drained |
2 medium carrots, shredded |
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Preparation / Directions:
In a small saucepan over medium heat, cook ketchup, juice, fruit
spread, vinegar and ginger, stirring constantly, until spread has
melted and sauce is slightly thickened, about 2 to 3 minutes. Coat a
nonstick skillet with nonstick cooking spray and heat over
medium-high heat for 1 minute. Add pork; saute until lightly browned
and almost cooked through, about 6 minutes. Reduce heat to medium.
Add peas and cook just until peas are crisp tender, about 5 minutes.
In a bowl, combine pork mixture, pineapple, water chestnuts and
sauce. Add carrots and toss. Serve warm or chilled. Makes 4 servings.
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