Ingredients
Scale
- 5 pork loin chops, boneless
- 2 cups frozen Asian vegetables
- 1 tablespoon creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ginger powder
- extra virgin olive oil
- cooked rice to serve
For the Stir Fry Sauce:
- 3/4 cup chicken broth, low sodium
- 1/4 cup soy sauce, low sodium
- 2 tablespoons corn starch
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ginger powder
- pinch of red chili flake
Instructions
- Rinse pork loin chops and pat dry.
- Dice chops into 2 inch chunks and place in a large bowl.
- Top chops with 1 tablespoon of olive oil and all the seasoning, mix well.
- Add about two tablespoons of olive oil to a large pan over medium high heat, add chops and saute for about 3 minutes per side.
To Prepare Stir Fry Sauce:
- Mix all ingredients together and set aside.
To Finish Dish:
- Add frozen vegetables to sauteed chops and mix well. Cook for about 3 minutes.
- Pour Stir Fry sauce into pan, mix well.
- Bring mixture to boil, reduce to simmer and cook about 3 minutes more.
- Serve over hot cooked rice.
Nutrition
- Serving Size: 4