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“I can't remeber where I found this recipe but it's a good one. It is sweet and salty at it's finest. Make this and you'll be thanking me. This can be served over white rice, noodles, or bread.”

Ingredients Nutrition

  • 1 lb boneless sirloin pork chop
  • 1 tablespoon vegetable oil
  • 34 cup vegetable juice
  • 1 beef bouillon cube (dissolve into vegetable juice)
  • 1 cup chunky salsa (I used price chopper's cilantro salsa)
  • 13 cup peach preserves
  • 2 tablespoons cornstarch


  1. Cut pork into 1/2 inch cubes. Add oil to a large skillet over medium-high heat.
  2. Once oil is hot add half of pork and brown. Remove pork and repeat with other half of pork.
  3. Drain and return to skillet.
  4. Add vegetable juice with dissolved bouillon cube to skillet. Bring to a boil.
  5. Reduce heat add cover andsimmer 20 to 25 minutes until pork is no longer pink.
  6. In a small bowl stir together salsa, preserves, and corn starch.
  7. Stir mixture into skillet. Cook and stir over medium heat until thickened and bubbly.
  8. Cook and stir 2 minutes longer.

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