Prep 20 mins
Cook 20 mins
I always use the boneless chops, so don't know how bone-in chops would work (and I'm not that curious, either). The pork really doesn't need to marinate much - this is more of a glaze than a marinade.
- 5 teaspoons ginger, minced
- 3 cloves garlic, crushed
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 4 boneless pork chops (~1 lb)
- 4 green onions, chopped
- 1 red pepper, stemmed,seeded,and chopped
- 2 tablespoons oil
- 3 tablespoons cornstarch
- 1⁄4 cup beef stock
- Mix 3 tsp ginger, garlic, soy, sauce, and honey.
- Pound the pork to 1/4-1/2 inch thick.
- Toss the pork in this marinade.
- Meanwhile, stir fry the remaining 2 tsp ginger, green onions, and pepper.
- Remove from pan when done.
- Dredge the pork in the cornstarch and brown in pan.
- Combine the remaining cornstarch and the remaining marinade.
- Add the stock and bring to a boil; then add the marinade mixture.
- Add vegetables and cook until thickened.
Very good recipe; the whole family liked it. There coulde be more ginger and garlic -- we used 7T and 4 cloves -- and the soy could be dark soy, because this is a variation on a Chinese dish which would me made with dark soy. Great with sushi rice.