1 hr 5 mins
"Pink Eyed" Jim Cortina's Note:
This recipe has some esoteric ingredients, which I happened to have in my fridge. I collect condiments. It's sad, really. The salted black beans (soybeans) are optional. If you can't find the chili-garlic paste, mince two or three cloves of garlic together with about a teaspoon or so of crushed red pepper flakes. One might also use cabbage instead of celery.
My Private Note
Units: US | Metric
- 453.59 g boneless sirloin pork chop, about 3/4 - 1 inch thick
- 7-8 celery ribs, chopped into 2 inch bias cuts
- 44.37 ml soy sauce
- 14.79 ml mustard (i use whole grain Dijon)
- 7.39-14.79 ml chili paste with garlic (available in Chinese markets and some grocery stores)
- 14.79 ml oyster sauce
- 4.92 ml sesame oil
- 4.92 ml rice vinegar
- 0-1 vegetable stock
- 1Season the pork chops with very little salt and considerably more black pepper, and sear in a medium saute pan over medium high heat for 2 minutes per side.
- 2In a bowl or measuring cup, whisk the soy sauce, mustard, chili-garlic paste, oyster sauce, sesame oil, and salted black beans into the vegetable stock.
- 3Pour the seasoned stock into the pan with the seared pork chops, bring to a low boil and lower the temperature to as low as the stove will allow.
- 4Add the celery and simmer for 1 hour.
- 5Serve in a bowl with plain white or brown rice.
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Nutritional Facts for Mustard-Soy Braised Pork Chops With Celery
Serving Size: 1 (137 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 157.6
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 2.1 g
- Cholesterol 58.0 mg
- Sodium 825.4 mg
- Total Carbohydrate 2.8 g
- Dietary Fiber 1.0 g
- Sugars 1.2 g
- Protein 20.3 g
The following items or measurements are not included:
chili paste with garlic