Pork Chop Stir Fry Recipe
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 lunch.
Ingredients
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
Instructions
- 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.
Notes
Can I use frozen vegetables? In a pinch! I love using fresh vegetables in stir-frys for flavor and texture. Note that using frozen vegetables will change the cooking time, as they are already cooked and only need to thaw and warm up.
I don't want it to be too spicy. Can I customize the heat level? Definitely! You can reduce the amount of chili garlic sauce or omit it for a milder stir-fry.
Serving: 1 = ¼ of the recipe, Calories: 682kcal, Carbohydrates: 72g, Protein: 37g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 2346mg, Potassium: 1114mg, Fiber: 6g, Sugar: 25g, Vitamin A: 6855IU, Vitamin C: 112mg, Calcium: 94mg, Iron: 5mg