If you’re looking for a quick and easy mid-week meal try this pork chop recipe. I was looking to find something unique to make with these pork chops that had been sitting in our freezer for quite some time. I was also really feeling like having some kind of Chinese-style food.
So I thought why not some teriyaki pork! We also had some bok choy sitting in the freezer that was crying to be used. I did my best to try to make this as close to a teriyaki pork stirfry that I could and honestly I think I did a pretty good job! Give it a try and let me know what you think!
1 lb boneless pork chops or loin
1 tbsp corn starch
1/4 cup soy sauce
2 tbsp honey
1 tsp fresh minced garlic
1/4 cup water
2 cups chopped baby bok choy
2 bell peppers
1 yellow onion
1 tbsp extra virgin olive oil
Trim excess fat from pork and slice into thin strips
Place pork in a mixing bowl with the tapioca or corn starch and toss until all of the pieces of pork are evenly coated
Chop baby bok choy, bell peppers, and onion into bite-size pieces
Prepare the sauce by grating fresh garlic
Mix garlic with honey, soy sauce, and water
Heat oil in a large pan or wok over medium heat
When the oil is hot add the pork to the pan and season with salt
Allow the pork to cook, tossing frequently for about 5 minutes until just browned on all sides
Increase the heat to medium-high, add bell peppers and onions to the pan, after about 3-4 minutes add the sauce to the pan and allow to bubble and thicken for 2 minutes, tossing occasionally
Add chopped bok choy to the pan and toss to coat in the sauce
Allow the whole dish to cook for an additional 2 minutes or just until the bok choy has softened
Remove the pan from heat and serve with rice or cauliflower rice and garnish with sesame seeds if you wish!