Description
Classic Pork Chop Stir-Fry Dinner: Your easy weeknight solution! Enjoy tender pork & crisp veggies in a flavorful stir-fry. Quick, satisfying, and delicious.
Ingredients
- Main Ingredients:
- Boneless Pork Chops (1 lb, thinly sliced against the grain)
- Broccoli Florets (2 cups)
- Carrots (2 medium, julienned)
- Bell Peppers (2, any color, thinly sliced)
- Sauce Essentials:
- Low-Sodium Soy Sauce (1/4 cup)
- Fresh Ginger (1 tbsp, grated)
- Garlic (3-4 cloves, minced)
- Sesame Oil (1 tsp, plus more for drizzling)
- Cornstarch (1 tbsp)
- Serve With:
- Cooked Basmati Rice (for serving)
- Finishing Touches:
- Green Onions (2, sliced)
- Toasted Sesame Seeds (1 tsp, optional)
Instructions
- Prep Your Pork & Veggies:: First things first, get your pork chops thinly sliced against the grain. This makes them super tender. Then, chop all your veggies: broccoli florets, julienned carrots, and sliced bell peppers. I always get everything ready *before* I even think about turning on the stove because stir-fries move fast, and I’ve learned the hard way that scrambling for ingredients mid-cook is a recipe for chaos!
- Whip Up the Sauce:: In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, and cornstarch. This is your flavor powerhouse! Make sure that cornstarch is fully dissolved, or you’ll end up with lumps, which I’ve done more times than I care to admit. This sauce is what truly elevates this Classic Pork Chop Stir-Fry Dinner, giving it that familiar, comforting taste.
- Sear the Pork:: Heat a large skillet or wok over medium-high heat with a bit of oil. Once it’s shimmering, add your sliced pork chops in a single layer. Don’t overcrowd the pan, or it’ll steam instead of sear – a mistake I used to make constantly. Cook until browned and cooked through, about 3-4 minutes. Remove the pork from the pan and set it aside. You want that nice crust!
- Stir-Fry the Veggies:: Add a little more oil to the pan if needed. Toss in your carrots and broccoli first, stir-frying for about 3-4 minutes until they start to get tender-crisp. Then, add the bell peppers and cook for another 2 minutes. You want them bright and slightly softened, but still with a good bite. I love watching the colors pop as they cook; it just smells so fresh!
- Combine & Thicken:: Return the cooked pork to the pan with the veggies. Give it a good stir to combine everything. Pour your prepared sauce mixture over the pork and vegetables. Keep stirring gently as the sauce thickens and coats everything, which usually only takes a minute or two. This is where the magic happens, turning everything into a glossy, irresistible Classic Pork Chop Stir-Fry Dinner.
- Serve It Up:: Remove the pan from the heat. Drizzle with a touch of sesame oil for that extra nutty aroma – seriously, don’t skip this! Garnish with sliced green onions and a sprinkle of toasted sesame seeds if you’re feeling fancy. Serve immediately over fluffy basmati rice. Take a moment to appreciate the deliciousness you just created; it’s a moment of pure kitchen triumph!