Spicy Glazed Pork with Peppers and Pineapple

Mary Younkin © 2016
  • Yield: 4 servings

The recipe is moderately spicy. Feel free to increase the chili paste for additional heat or reduce it slightly if your heat tolerance isn’t very high.


1pound thin boneless pork chops
1/4cup reduced-sodium soy sauce
3tablespoons Sambal Oelek chili paste
1teaspoon sugar
2teaspoons cornstarch
1 green bell pepper, cored, seeded and sliced into ¼ inch strips
1 red bell pepper, cored, seeded and sliced into ¼ inch strips
1tablespoon light-flavored olive oil or refined coconut oil
1 20 oz. can pineapple chunks, drained well
2 green onions, thinly sliced
Cooked rice, for serving


  1. Trim any fat from the pork chops and lay them out on the cutting board. Cover with plastic wrap and lightly pound the pork chops to about ¼ inch thick. Slice the pork chops against the grain, into very thin strips about ¼ inch wide. Place the pork in a small bowl.
  2. Whisk together the soy sauce, chili paste, sugar and cornstarch. Pour the sauce over the pork and mix with your hands or stir to coat all the strips of pork. Let the pork marinate on the counter while you prep the bell peppers.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell peppers, stir and cook for 2 minutes, tossing or stirring occasionally, until slightly softened and partially browned. Add the pork and any liquid from the bowl. Cook, tossing with tongs or stirring constantly with a spatula, until the pork is white on the outside, about 2 minutes. Add the pineapple, continue stirring and cook about 2 more minutes, until the sauce is sticky and everything is well coated. Stir in the green onions and serve over rice.

The Weeknight Dinner Cookbook Recipe reprinted with permission from The Weeknight Dinner Cookbook © 2016 by Mary Younkin, Page Street Publishing Co.