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Results 101 - 110 of 170 for pork loin vegetable
Trim excess fat from pork; cut pork into 3/4-inch ... constantly. Boil and stir 1 minute. Serve with rice. Yield 8 servings; 605 calories per serving.
102. CHINA SUN PORK
Drain pineapple, reserve 3 tablespoons ... flakes. Cut up pork into strips. In skillet, brown ... pineapple. Cook until sauce boils and thickens.
103. PEACHY PORK PICANTE
Serves 4 Cut pork loin into 3/4 inch cubes. Combine ... Protein 24 g, Carbohydrate 13 g, Fat 9 g, Saturated Fat 3g, Cholesterol 70 mg, Sodium 762 mg.
104. STUFFED PORK CHOPS
Cut lengthwise slit in the side of each pork chop, being careful not to ... once. Baste occasionally, with reserved marinade. Makes 4 servings.
105. SWEET AND SOUR PORK
Make batter first, then pork, then sauce last, while ... towels. Keep pork hot in 200 degree oven. Serve with Sweet and Sour Sauce and white rice.
Stir-fry pork and garlic. Add snow peas, ... mix. Stir pork and peas with mixture. Serve with rice. 280 calories per serving - 11g. fat/serving.
107. PAD TANG QUA
Fish sauce is available in ... aside. Slice the pork or chicken across the grain ... and stir until they are set. 4. Serve with rice. Serves 6.
109. COMPANY PORK CHOPS
Heat oil in a large heavy skillet; brown pork chops on both sides. Add ... Garnish with parsley and orange wedges, if desired. Yield: 4 servings.
110. PEACHY PORK STIR-FRY
Trim fat from pork. Partially freeze pork; slice ... minute or until thoroughly heated. Yield: 6 servings, about 204 calories per 1 cup serving.
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