Chinese Orange Pork Chop Stir-fry

Chinese Orange Pork Chop Stir-fry

The Spruce / Diana Chistruga

Prep: 30 mins
Cook: 7 mins
Total: 37 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
505 Calories
33g Fat
14g Carbs
38g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  • 4 boneless pork chops, about 1 1/2 pounds

For Marinade:

  • 1 tablespoon rice wine, or dry sherry

  • 2 teaspoons cornstarch

For Sauce:

  • 1/3 cup orange juice

  • 2 tablespoons water

  • 2 tablespoons soy sauce

  • 1 1/2 teaspoons honey

Other:

  • 2 slices ginger, chopped

  • 1 clove garlic, chopped

  • 2 baby bok choy

  • 1/2 cup baby carrots

  • 2 teaspoons cornstarch, mixed with 4 teaspoons water

  • A few drops sesame oil, as needed

  • 4 tablespoons oil, for stir-frying, or as needed

Steps to Make It

  1. Gather the ingredients.

    Chinese Orange Pork Chop Stir-fry ingredients

    The Spruce / Diana Chistruga

  2. Cut the pork chops into 1-inch cubes.

    Cut the pork chops into cubes in a bowl

    The Spruce / Diana Chistruga

  3. Add the rice wine and cornstarch and marinate for 30 minutes.

    Add the rice wine and cornstarch to the pork in the bowl

    The Spruce / Diana Chistruga

  4. While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy, drain, and chop, separating the leaves and the stalks.

    Wash the baby bok choy, and chop, separating the leaves and the stalks

    The Spruce / Diana Chistruga

  5. Cut baby carrots in half.

    Cut baby carrots in half

    The Spruce / Diana Chistruga

  6. Combine sauce ingredients in a small bowl, set aside. Combine the cornstarch and water in a small bowl and set aside.

    Combine sauce ingredients in a small bowl, cornstarch mixture in a small bowl

    The Spruce / Diana Chistruga

  7. 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.

    pork cooking in a wok

    The Spruce / Diana Chistruga

  8. 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.

    garlic, ginger and carrots cooking in a wok

    The Spruce / Diana Chistruga

  9. Add the baby bok choy stalks. Cook briefly, add the leaves and stir-fry briefly until they turn bright green.

    Add the baby bok choy stalks to the carrots cooking in a wok

    The Spruce / Diana Chistruga

  10. Make a well in the middle of the wok and add the sauce.

    vegetables and sauce cooking in a wok

    The Spruce / Diana Chistruga

  11. 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.

    Chinese Orange Pork Chop Stir-fry cooking in a wok

    The Spruce / Diana Chistruga

  12. Add a few drops of sesame oil and serve hot. Serve with cooked rice.

    Chinese Orange Pork Chop Stir-fry in a wok

    The Spruce / Diana Chistruga