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Chinese Sticky Pork Chops With Stir Fry Vegetables

Treat pork to sticky, scrumptious flavours of the Far Eastern kind, adding a fabulous crunch with crisp stir-fried vegetables. Time does not include marinating.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic.
  • Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours.
  • Set the oven to 350°F
  • Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture.
  • For the stir fried vegetables, heat the peanut and sesame oils in a wok. Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so.
  • Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables.
  • Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed.
  • Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.
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RECIPE MADE WITH LOVE BY

@English_Rose
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@English_Rose
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"Treat pork to sticky, scrumptious flavours of the Far Eastern kind, adding a fabulous crunch with crisp stir-fried vegetables. Time does not include marinating."
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  1. Chelleybean
    I used this recipe for the vegetables only as i had already cooked the pork chops differently. YUM is the only word to describe them, my fiance who generally doesn't eat veg loved them! Thank you for sharing.
    Reply
  2. Chef Jean Louise
    This was a very good recipe. The pork chops (1 inch, center cut, bone-in) were perfect after 20 minutes, basted every 5 minutes. As the other reviewer here noted, the vegetables are very saucy. I was able to double the pak choi, and add a couple of extra scallions and a large bell pepper without adjusting the other proportions, and there was still plenty of sauce to drizzle over the chops and rice. I also substituted 1 tbs. of chili infused oil for 1 tbs. of the peanut oil, and added a little extra ginger and 1 tsp. of dried red pepper flakes to give the sauce a little extra kick. Thanks so much for posting!
    Reply
  3. shanja66
    This is a very tasty recipe. The pork chops are fabulous with the marinade and honey glaze - and so tender! The only suggestion I have would be to use less sauce on the veggies. I am going to halve the amounts for the vegetable stir fry sauce next time.
    Reply
  4. English_Rose
    Treat pork to sticky, scrumptious flavours of the Far Eastern kind, adding a fabulous crunch with crisp stir-fried vegetables. Time does not include marinating.
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