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Sweet-and-Sour Pork*

Total Time: 20 min

1 lb boneless pork loin chops, cut into 1-inch cubes
1 egg, beaten
3/4 cup Bisquick mix
1/2 tsp salt
1/8 tsp pepper
1/2 cup vegetable oil
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1 can (8 oz) pineapple chunks, drained
1 jar (11 1/2 oz) sweet-and-sour sauce

In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.

In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.

Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.

Makes 4 servings. Per serving: Calories 670/ Total Fat 42g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 125mg; Sodium 960mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 22g); Protein 29g

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