Sweet & Sour Pork

Ingredients
4 Boneless Pork Chops, cut into small pieces
Salt and Pepper
2 tablespoons olive oil
1 onion, peeled and sliced
4 small carrots, peeled and julliened
1 cup sliced cabbage
7 oz canned pineapple pieces in natural juice
2 tablespoons rice wine vinegar
2 tablespoons Splenda
1 tablespoon lemon juice
2 tablespoons tomato paste
1 teaspon Worcestershire sauce
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
2 teaspoons cornstarch (or substitute)
2 tablespoons sliced almonds
1 green onion, thinly sliced

Directions
Lightly season pork. Heat the olive oil in a pan and fry pork until lightly browned all over. Remove pork from pan. Fry the onion, carrots, cabbage, and peppers in the same oil for 2 to 3 minutes.

Drain pineapple and combine the juice with the vinegar, Splenda, lemon juice, tomato paste and Worcestershire sauce, add to the pan with pineapple and cooked pork. Bring to a boil.

Blend cornstarch in a minimum of cold water and add to the sauce. Bring back to a boil and simmer gently for a few minutes until thickened. Serve alone if wanting to keep low-carb or serve over rice or rice noodles. Garnish with almonds and green onion.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4