This is a healthy take on the classic combination of sweet-and-sour flavors found in Asian cuisine.

Lactose-free

INGREDIENTS | SERVES 8

• 2 pounds boneless pork loin chops
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 (20-ounce) can pineapple tidbits
• ¼ cup brown sugar
• ½ cup apple cider vinegar
• 2 tablespoons reduced-sodium soy sauce
• 3 tablespoons ketchup
• ¼ teaspoon ground ginger
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 1 cup sliced celery
• 1 red bell pepper, chopped
• 1 onion, chopped

1. Sprinkle pork with salt and pepper and cut into 1″ cubes. Drain pineapple, reserving liquid.

2. In a small bowl, combine 1 cup pineapple liquid with brown sugar, vinegar, soy sauce, ketchup, ginger, and cornstarch; mix well and set aside.

3. In a large skillet or wok, heat oil over medium heat and add pork; stir-fry until pork is browned, about 5 minutes; remove from skillet. Add celery, bell pepper, and onion; stir-fry until crisp-tender, about 5 minutes.

4. Return pork to skillet and stir-fry for 1 minute. Stir pineapple liquid mixture and add to skillet along with pineapple tidbits. Cook and stir until bubbly, then continue cooking, stirring frequently, until pork and vegetables are tender.

5. Serve immediately with hot cooked brown rice.

PER SERVING Calories: 338 | Fat: 6 g | Protein: 25 g | Sodium: 500 mg | Carbohydrates: 26 g | Fiber: 1 g