Description
A flavorful and colorful Pork Stir Fry featuring tender boneless pork chops cooked with vibrant vegetables and a sweet-savory sauce made from soy, honey, lime, and garlic. This quick and easy dish is perfect for a wholesome weeknight dinner, served over rice and garnished with green onions and toasted sesame seeds.
Ingredients
Scale
Sauce Ingredients
- 1 cup chicken broth
- ¼ cup soy sauce
- 3 tablespoons honey
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 teaspoon sriracha (can substitute hot sauce)
- ½ teaspoon ground ginger
- ¼ teaspoon sesame oil
- 2 tablespoons cornstarch
- ¼ cup dry white wine
- Juice from 1 (15.25 oz.) can pineapple chunks, reserved
- 1-2 tablespoons smooth peanut butter (optional)
Meat
- 1 ½ lbs. boneless pork chops
- Salt and pepper, to taste
- 1 tablespoon cornstarch
- 1-2 tablespoons peanut oil (can substitute olive oil)
Vegetables
- 1 yellow onion, sliced
- 2 ½ cups broccoli florets
- 2 ribs celery, sliced
- ½ cup carrots, julienned
- 1 red bell pepper, diced
Garnishes and Serving
- 1 (15.25 oz.) can pineapple chunks, drained well
- Green onions, sliced
- Toasted sesame seeds
- Cooked rice, for serving
Instructions
- Prepare the Sauce: In a medium bowl, whisk together chicken broth, soy sauce, honey, lime juice, minced garlic, sriracha, ground ginger, sesame oil, 2 tablespoons cornstarch, white wine, and the reserved pineapple juice. Set this flavorful sauce mixture aside.
- Prepare the Pork: Slice the boneless pork chops thinly against the grain. Sprinkle pork slices with salt and pepper, then toss them in 1 tablespoon cornstarch until evenly coated. This will help create a nice sear and thicken the sauce later.
- Cook the Pork: Heat 1-2 tablespoons peanut oil in a large skillet or wok over medium-high heat. Once hot, add pork slices and stir-fry until browned and cooked through, about 5-7 minutes. Remove pork from the pan and set aside.
- Cook the Vegetables: In the same pan, add the sliced yellow onion, broccoli florets, celery, carrots, and diced red bell pepper. Stir-fry for about 5 minutes until vegetables are crisp-tender but still vibrant.
- Add Pineapple and Sauce: Add the drained pineapple chunks to the vegetables. Return the cooked pork to the pan. Give the prepared sauce a quick stir then pour it over the pork and vegetables. Cook, stirring frequently, until the sauce thickens and coats everything well, about 3-5 minutes. If using, stir in peanut butter for added creaminess and depth of flavor.
- Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve hot over cooked rice.
Notes
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Adjust the spiciness by varying the amount of sriracha or using a milder hot sauce.
- Adding peanut butter is optional but lends a rich, creamy layer to the sauce.
- Feel free to swap or add other vegetables like snap peas or mushrooms according to preference.
- To reduce sodium, use low-sodium soy sauce and limit added salt.
