Sweet and Sour Edamame with Pork

Last night's dinner was tasty and healthy. Edamame are soy beans, becoming more and more available in regular grocery stores. They are high on fiber, and are the only plant source of complete proteins. This meal is low in fat and high on flavor. For a satisfying vegetarian option, just leave out the pork.

Sweet and Sour Edamame with Pork

1 bag frozen edamame

2 thick cut pork chops

1 red bell pepper

1 lb cremini mushrooms

5 green onions

1 can pineapple chunks

1/4 cup soy sauce

1 tbsp Worcestershire sauce

1/2 cup ketchup

1 tsp crushed garlic

1 tsp ground ginger

1/4 tsp red curry paste (optional)

Thaw the edamame in the microwave for 2 minutes. If it is still in the shell, remove the shells by squeezing out the edamame beans. Preheat a large skillet over high heat. Add 2 tbsp olive oil to the pan. Cut the porkchops into roughly 1 inch cubes. Season liberally with salt and pepper, then add to the pan. Once the meat is in, lower the heat to medium. Let the meat cook for about 2 minutes per side, until it is brown. Meanwhile, julienne the pepper (slice into thin slices), halve the mushrooms, and roughly chop the green onion. Drain half the juice off the canned pineapple, retain the other half. To the pan, add the retained juice from the pineapple, the soy sauce, worcestershire sauce, ketchup, garlic, ginger, and curry paste. Be careful of steam when you add the liquid to the pan. Stir the meat with the sauce, gently removing the brown bits from the bottom of the pan (called deglazing). Let cook for 5 minutes. Now add the remaining ingredients, stir to combine, and let simmer on medium heat until the pepper and mushrooms soften. Serve on a bed of white steamed rice.