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The Spruce / Diana Chistruga
Nutrition Facts (per serving) | |
---|---|
505 | Calories |
33g | Fat |
14g | Carbs |
38g | Protein |
Nutrition Facts | |
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Servings: 3 to 4 | |
Amount per serving | |
Calories | 505 |
% Daily Value* | |
Total Fat 33g | 43% |
Saturated Fat 8g | 39% |
Cholesterol 103mg | 34% |
Sodium 580mg | 25% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 1g | 5% |
Total Sugars 5g | |
Protein 38g | |
Vitamin C 19mg | 94% |
Calcium 52mg | 4% |
Iron 2mg | 9% |
Potassium 814mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Some nights you just want to do something different with your pork chops. Look no further than this quick stir-fry recipe. Feel free to add a bit of soy sauce and/or sugar when stir-frying the baby bok choy.
Ingredients
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4 boneless pork chops, about 1 1/2 pounds
For Marinade:
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1 tablespoon rice wine, or dry sherry
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2 teaspoons cornstarch
For Sauce:
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1/3 cup orange juice
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2 tablespoons water
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2 tablespoons soy sauce
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1 1/2 teaspoons honey
Other:
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2 slices ginger, chopped
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1 clove garlic, chopped
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2 baby bok choy
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1/2 cup baby carrots
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2 teaspoons cornstarch, mixed with 4 teaspoons water
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A few drops sesame oil, as needed
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4 tablespoons oil, for stir-frying, or as needed
Steps to Make It
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Gather the ingredients.
The Spruce / Diana Chistruga
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Cut the pork chops into 1-inch cubes.
The Spruce / Diana Chistruga
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Add the rice wine and cornstarch and marinate for 30 minutes.
The Spruce / Diana Chistruga
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While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy, drain, and chop, separating the leaves and the stalks.
The Spruce / Diana Chistruga
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Cut baby carrots in half.
The Spruce / Diana Chistruga
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Combine sauce ingredients in a small bowl, set aside. Combine the cornstarch and water in a small bowl and set aside.
The Spruce / Diana Chistruga
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Heat a wok or heavy gauge frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork chop cubes. Let the pork chops cook for a minute, and then stir-fry until they change color and are nearly cooked. Remove from the wok or pan and drain on paper towels.
The Spruce / Diana Chistruga
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Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the carrots. Stir-fry briefly.
The Spruce / Diana Chistruga
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Add the baby bok choy stalks. Cook briefly, add the leaves and stir-fry briefly until they turn bright green.
The Spruce / Diana Chistruga
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Make a well in the middle of the wok and add the sauce.
The Spruce / Diana Chistruga
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Turn up the heat, give the cornstarch and water mixture a quick re-stir, and add it to the sauce, stirring quickly to thicken. Mix everything together.
The Spruce / Diana Chistruga
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Add a few drops of sesame oil and serve hot. Serve with cooked rice.
The Spruce / Diana Chistruga
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