Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The freshly ground pepper in the marinade releases an intense aroma when the pork chops are seared in a hot skillet. Rice with toasted sesame seeds pairs nicely with the Bourbon-spiked flavor of the pork chops.
Ingredients[]
- 1/2 cup chopped onion
- 2 tablespoons bourbon
- 1/2 teaspoon freshly ground black pepper
- 4 (4-ounce) boneless center-cut loin pork chops, trimmed and cut into 1/2-inch strips
- 1/4 cup low-sodium soy sauce
- 1 1/2 tablespoons white vinegar
- 4 teaspoons sugar
- 4 teaspoons chopped peeled fresh ginger
- 1/2 teaspoon cornstarch
- 1/2 teaspoon honey
- 3 tablespoons thinly sliced green onions
- 1 1/2 teaspoons vegetable oil
Directions[]
- Combine first 3 ingredients in a large zip-top plastic bag, and add pork to bag.
- Seal and marinate in refrigerator 30 minutes.
- Combine soy sauce and next 5 ingredients in a blender, and process until smooth.
- Pour soy mixture into a small saucepan, and bring to a boil.
- Cook 1 minute, stirring constantly.
- Remove mixture from heat; stir in green onions.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add pork mixture to pan; cook 6 minutes or until pork loses its pink color, stirring frequently.
- Serve pork with sauce.
Yield: 4 servings (serving size: 3 ounces meat and about 1 1/2 tablespoons sauce)