Sweet-and-Sour Pork

Sweet-and-Sour Pork
Servings: 4 Prep 30 mins Bake 400° 15 mins


  • 3 tablespoons apricot jam
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 2 boneless pork chops, 1-inch thick (about 1 pound total), cut into bite-size strips
  • 2 cups fresh 1-inch pineapple cubes
  • 1 red sweet pepper, chopped
  • 1 orange sweet pepper, chopped
  • 1 cup frozen shelled edamame, thawed
  • 1/2 cup roasted unsalted cashews

Make It

1. Preheat oven to 400 degrees F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.

2. In a medium bowl combine the jam, vinegar, sesame oil, garlic, and salt. Add the pork and toss to coat; set aside.

3. In a large bowl combine the pineapple, sweet peppers, edamame, and cashews. Working with one at a time, unfold the parchment and mound 1/4 of the pineapple mixture on one side of the heart, leaving a 3-inch border. Top each mound with one-fourth of the pork mixture, separating the strips as much as possible.

4. Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 15 minutes or until the pork is done, but still slightly pink in the center.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 433, Fat, total (g): 18, chol. (mg): 78, sat. fat (g): 4, carb. (g): 37, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): 5, sugar (g): 20, pro. (g): 33, vit. A (IU): 1020, vit. C (mg): 162, Thiamin (mg): 1, Riboflavin (mg): , Niacin (mg): 9, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 173, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 226, Potassium (mg): 955, calcium (mg): 81, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.