Total Time
30mins
Prep 15 mins
Cook 15 mins

One of my favorite fatty-indulgences to order from Chinese take-out are boneless spare ribs. These usually fatty pieces of meat are drenched in a sweet barbeque sauce, and I thought okay, I HAVE to find a way to eat something like this without all that guilt! Well, here is a pretty satisfying way to do it ;).

Ingredients Nutrition

Directions

  1. In a blender or food processor, combine chopped red bell pepper, rice wine vinegar, mandarin oranges and mandarin orange juice.
  2. Blend until liquidy.
  3. Add hoisin sauce, soy sauce, honey, hot sauce, ginger, red pepper flakes, garlic powder, salt, pepper, and sesame oil; blend until smooth. Set aside.
  4. Cut porkchops width-wise into thin strips (about 1/4" to 1/2" thick). Cut any extra-lengthy strips in half.
  5. In a shallow pie plate or dish, add the whole wheat flour and season with salt and pepper.
  6. Add sliced porkchops and toss to coat.
  7. In a large non-stick skillet, add canola oil and heat on medium-high heat. Once skillet is very hot, pick up sliced pork, shaking off excess flour, and put into the pan. Sauté for about 1 minute.
  8. Add the minced garlic.
  9. Continue to sauté and stir until pork is mostly white with only some pink left.
  10. With still a little pink left in the meat, remove meat and garlic from heat to a plate and reserve.
  11. To same skillet, add sauce mixture and bring to a boil.
  12. Once boiling, add the pork and garlic and toss to coat and finish cooking, about 2 minutes.
  13. Serve with steamed veggies and/or brown rice and enjoy!