Sweet & Sour Pork

Last week Robert and I wanted Chinese food. Since we have been trying to be a little easier on our wallets we thought we should see if we could DIY. I am a pretty decent cook but I had never made a Chinese style meal before so I was super excited. We decided to go with a Sweet and Sour Pork recipe I found on Betty Crocker's website. The only modifications I made was a added a bit of red pepper flakes because we like our food with little more "kick" and I used a Broccoli stir fry we already had in the freezer. Also, after I was already done coating all the pork I noticed that I had purchased the Bisquick "Complete" instead of the "Original". I was worried but it turned out fine. It was delicious but next time I will definitely try this with chicken because I prefer my pork to be very tender and this was not since the cooking time is so fast.

1lb boneless pork loin chops, cut into 1-inch cubes
1egg, beaten
3/4cup Original Bisquick® mix
1/2teaspoon salt
1/8teaspoon pepper
1/2cup vegetable oil
1 1/2cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1can (8 oz) pineapple chunks, drained
1jar (11 1/2 oz) sweet-and-sour sauce

1.In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.
2.In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.
3.Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.