Tag Archives: pork

Pork and Broccoli Stir Fry with a Twist of Orange

I won’t pretend this is any sort of authentic recipe, but it is one I make often.  It’s my healthier take on Chinese stir fry.  I usually use a small amount of meat, and a large amount of broccoli or other veggies.  I love the fresh udon noodles in this and use them often.  If you haven’t come across these before, I usually find them in the produce section with the refrigerated items such as tofu and wonton wrappers.  They also freeze well which makes them extra convenient in my book.  If you are on a low carb or low gluten diet, feel free to leave them out or serve the stir fry with rice instead.

I always find it interesting to note that when I eat with chopsticks I always eat less.  I think it’s because I have to concentrate a bit more on my food instead of eating mindlessly.  I also eat slower and take smaller bites.  Maybe I should start eating everything with chopsticks.

Pork and Broccoli Stir Fry with a Twist of Orange

Pork and Broccoli Stir Fry with a Twist of Orange

Pork & Broccoli Stir Fry with a Twist of Orange

1/2 pound boneless pork loin chops, sliced into thin strips
1 big bunch broccoli, cut into florets (I usually slice up most of the stems as well)
1-2 tsp. sesame oil
1 tsp. fresh ginger, minced
1/4 cup soy sauce
1/2 tsp. lime juice
1/4 cup orange juice
1 tsp. cornstarch
1/2 tsp. chile garlic sauce (find in the Asian section of the store)
1 pkg. fresh udon noodles (find in the produce section in most stores)
Toasted sesame seeds

In a small bowl combine soy sauce, lime juice, orange juice, cornstarch and chile garlic sauce.  Stir until cornstarch dissolves and set aside.  Set your noodles in a colander and rinse with warm water to separate noodles.  Set aside.

Heat a large skillet or wok over medium high heat.  Add sesame oil and let heat for a few seconds.  Add ginger and stir fry for about 30 seconds.  Add pork.  Stir fry until most of the pink is gone.  Add broccoli.  Continue to stir fry 4-5 minutes until broccoli is just tender (I prefer mine a little on the crunchy side, but feel free to cook a bit more if you like it softer).  Pour sauce over meat and veggies and cook for a minute or two until it is slightly thickened and coating everything well.  Add noodles and stir fry (gently so you don’t break up the noodles too much) another minute or so to combine.   Top each serving with a generous sprinkle of toasted sesame seeds and eat!

 

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Apple-icious Pork Chops

I saw a post from my favorite fruit stand the other day, telling me the Honeycrisp apple season was just about over for the year.  How sad!  I immediately ran down and bought a bunch.  …And now I’m trying to eat them all before they go bad.

To remember them, I immortalized one in paint.  Because if you can’t eat them, you may as well paint them.

Apple

I always enjoy pork and fruit together.  Something about the blending of those flavors just makes me happy.  These pork chops are such a great quickie meal for weeknights but fancy enough you could serve them to company.

porkchopsandapples

Apple-icious Pork Chops

4 pork chops (I usually use the boneless loin chops, but any will work)
Salt & pepper
1/4 tsp. sage
1 apple, peeled and sliced
1/3 cup red onion, chopped
2 tsp. butter
1 tbsp. brown sugar
1/8 tsp. cinnamon

Rub pork chops with salt, pepper and sage on both sides.  Drizzle a little olive oil in a pan.  Pan-fry chops 3-4 minutes on each side or until cooked through (thinner chops may not need quite as long, thicker chops might need a little longer).  Remove from pan.  Add onion to the pan and cook 1-2 minutes.  Add apples and butter.  Saute one minute or so.  Add brown sugar and cinnamon.  Saute another minute, until mixture is well combined and apples are just barely tender.  Pour apple mixture over chops and serve immediately.  Makes 4 servings.

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