Pork Chop Stir-Fry
If you're in need of a satisfying and easy weeknight meal, look no further than this pork chop stir-fry to help you power through your week. It's packed with fresh vegetables, protein, and chewy noodles then smothered in a sweet and savory sauce. It's totally customizable with ingredients you have on hand, it's ready in under 30 minutes, and leftovers make a packable nutritious lunch.
This everyday delicious stir-fry mimics a take-out style dinner using better quality ingredients. The mouthwatering sauce is sweet and savory with a bit of spice (that is totally customizable). You'll want to pour it over everything! With lots of flavorful fresh vegetables, tender protein, and chewy noodles, it's a fast and filling dinner that the whole family will love.
How to make pork chop stir-fry
This pork chop stir-fry is an impressive dish that's simple to make and ready in just a few easy steps:
- Boil a pot of water and cook ramen noodles 1 minute less than package directions.
- Make the sauce by first adding the cornstarch, followed by all other sauce ingredients.
- Heat the oil in the pan and cook the pork chops until they start to brown. Remove from pan and set aside.
- Using the same pan, cook the vegetables for 2-3 minutes.
- Add the pork and noodles back to the pan, pour the sauce over everything and cook for another 2 minutes until sauce starts to thicken.
- Garnish with chopped cilantro and sesame seeds. That's it!
The full recipe instructions are in the recipe card below.
Basics of a great stir-fry
Stir-fry dishes are a quick and easy way to make a healthy meal. Ingredients cook quickly by heating a small amount of oil in a large frying pan or wok. Make sure to stir or toss continuously to evenly distribute the heat and prevent sticking. Stir-fry dishes are simple to make with these tips:
- Prepare your ingredients – once things heat up, they move quickly so make sure the vegetables, meat, and sauce are ready to go.
- Use a large frying pan or a wok – a large frying pan or wok has a large surface area making it ideal for stir fries.
- Make sure your pan is hot – the key to stir frying is cooking ingredients at high heat for a short amount of time.
- Use a small amount of oil – you don't need a lot; when it heats up, roll it around the pan to cover the surface and prevent sticking.
- Slice the meat thinly – slicing meat thinly and against the grain will increase its tenderness.
- Be careful not to overcook your vegetables – just 2-3 minutes; they will still have some crunch.
- Thicken the sauce – adding cornstarch to the sauce (as this recipe does) thickens it which helps it stick to the noodles.
- Garish with aromatics – add cilantro, green onions, or other fresh aromatic herbs at the end for a fresh element.
Stir-fry variations to try
The great thing about stir-fries is how endlessly versatile they can be. Here are some variations to try:
- Serve it with brown or white rice instead of noodles. There will be lots of tasty sauce to drizzle over the rice!
- Mix up the vegetables. This recipe uses carrot, bell pepper, broccoli, snap peas, and mushroom but you can use 8 cups of your favorite quick-cooking vegetables. Some tasty vegetable ideas are:
- Bean sprouts
- Snow peas
- Leafy greens
- Canned baby corn
- Water chestnuts
- Try a different protein. Pork makes a great stir-fry meat because it's easy to prepare, cooks quickly, and takes on the flavor of the sauce. Some other great stir-fry proteins to try are chicken breast, tender cuts of beef like sirloin or ribeye, salmon, shrimp, and tofu.
Pure maple syrup would work well instead of honey as a sweetener.
There are actually three different types of ramen noodles – fresh, dried, and fried. For this recipe, we used organic dry ramen noodles. Soup ramen noodles could also be used with the seasoning packets discarded. Fresh/frozen noodles are often found in the freezer aisle of the grocery store.
In a pinch! We love using fresh vegetables in our stir-frys for the flavor and texture. Note that using frozen vegetables will change the cooking time.
Definitely! You can reduce the amount of chili garlic sauce or omit it for a milder stir-fry.
Yes, you can. You'll need to use a gluten-free soy sauce or tamari and a gluten-free noodle in place of the ramen. A wide rice noodle would work nicely.
Other popular stir-fry recipes
- Teriyaki Stir Fry
- Pineapple Pork Stir Fry
- Vegetable Asian Stir Fry Noodles
- Chicken Cabbage Stir Fry
- Ground Beef Stir Fry with Ginger and Garlic Sauce
Pork Chop Stir Fry
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Stir Fry Sauce
- 2 tablespoons cornstarch
- 1 cup beef broth
- ¼ cup tamari or Japanese soy sauce
- ¼ cup honey
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce, or a pinch of chili flakes
Pork Chop Stir Fry
- 8 ounces ramen noodles
- 2 tablespoons vegetable oil
- 1 lb boneless pork chops, thinly sliced against the grain
- 2 medium carrots, thinly sliced
- 1 medium red pepper, thinly sliced
- 2 cups snap peas, sliced in half if large
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- ¼ cup minced ginger
- 4 large garlic cloves, minced
- Sesame seeds and minced cilantro, to serve
- Bring a medium-sized pot of water to a boil over high heat. Add the ramen and cook for 1 minute less than the package directions – the noodles will cook more in the sauce. Drain the noodles and rinse them well under cold water.8 ounces ramen noodles
- While the water is heating, make the sauce. Add the cornstarch to a 2-cup measuring cup. Add a little of the beef stock and mix to dissolve the cornstarch. Add the remaining stir fry sauce ingredients and mix again.2 tablespoons cornstarch, 1 cup beef broth, ¼ cup tamari or Japanese soy sauce, ¼ cup honey, 1 tablespoon sesame oil, 1 teaspoon chili garlic sauce
- Heat the oil in a wok or large frying pan over medium-high heat. Add the sliced pork chops and cook until they are no longer pink and starting to brown, about 5 minutes. Remove them from the pan.2 tablespoons vegetable oil, 1 lb boneless pork chops
- Add the veggies, ginger, and garlic to the pan and stir fry for 2-3 minutes, just until they begin to soften.2 medium carrots, 1 medium red pepper, 2 cups snap peas, 2 cups broccoli florets, ¼ cup minced ginger, 4 large garlic cloves, 1 cup sliced mushrooms
- Return the cooked pork chops to the pan and add the cooked noodles. Stir the sauce then pour it into the pan. Mix the noodles around gently using tongs until the sauce thickens, about 2 minutes. Serve topped with sesame seeds and minced cilantro.
We absolutely adore pork chops for dinner. If you love them too, make sure to check out all of our pork chop recipes!