1 lb boneless pork loin chops, cut into 1" cubes
1 egg, beaten
3/4 cup Bisquick mix
1/2 tsp salt
1/8 tsp pepper
1/2 cup oil
1 1/2 cup frozen bell-pepper and onion stir-fry
1 can pineapple chunks, drained
1 jar (11 1/2 oz) sweet and sour sauce
In medium bowl, toss pork with egg. In large re-sealable plastic bag, mix Bisquick, salt and pepper. Drain excess egg from pork and add to bag. Shake to coat.
In skillet, heat oil over med. heat. Cook pork 6-8 minutes, until brown and crispy. Drain on paper towels and keep warm. Drain oil from pan and stir-fry the vegetables. Stir in sweet and sour sauce and add pork. Heat to boiling and serve.