Sweet and sour pork stir fry for one

Sweet and sour stir fry.

Anyone who has been reading this blog for any length of time will not be surprised that this was my breakfast this morning.

I had a moment last night when I was staring at contents of my freezer (which by the way is STILL 3/4 full) it occurred to me that a pork chop would be awesome for breakfast as long as it included sweet and sour sauce.

The pork chop went into a hot skillet, browned on both sides and then 1/2 cup of veggie broth and 1 Tbsp. of soy sauce went into the pan and I cooked it (covered) for another 7 minutes.

I really can't stand any tendon or fat texture in meat (I've been that way since I was a little kid) so I cut off the fatty bits.  I wonder if anyone else does this??

The dogs got to enjoy the parts I cut out :-)

Veggies and meat ready for stir frying.

This dish turned out stunning, incredible, delicious and possibly a life changing meal. I kid you not.

 
When I order sweet and sour dishes in restaurants the sauce is always way to sweet for my tastes. This sauce turned out more tangy than sweet which I loved!

I enjoyed this blissful meal with a big mug of green tea.

Make this meal as soon as possible. You will love it!
  
Sweet and sour pork stir fry

Serves 1

Ingredients:

1 pork chop, 1 1/2" thick
1/2 cup of broccoli florets
1 cup of packaged coleslaw mix
2 button mushrooms, sliced
1 clove of garlic, minced
1/2 cup of vegetable broth
1 Tbsp. of soy sauce
1/2 tsp. of grape seed oil

Sweet and sour sauce:
1/2 cup of pineapple chunks with juice
2 Tbsp. of rice wine vinegar
2 Tbsp. of vegetable broth
1 1/2 Tbsp. of raw honey
1 Tbsp. soy sauce
1 Tbsp. of ketchup
1 tsp. of corn starch

Instructions:

Put a skillet on medium-high heat and add in the grape seed oil. When the pan is hot, add in the pork chop and cook on each side until nicely browned. Then add in the broth and soy sauce, cover the pan and let cook another 7 minutes or until cooked through.

Let the meat rest for 10 minutes and then cut into medium sized cubes.

While the meat rests, toss all but the cornstarch into a sauce pan over low heat. When the sauce begins to simmer, mix the corn starch with a little bit of water and add this mixture to the sauce. Stir occasionally until the sauce become thick and glossy. Take it off the heat and set it aside.

Wipe out the skillet and put it back on medium-high heat. Add in the oil and when the pan it hot, add in the veggies. Stir constantly until the cabbage has wilted but the broccoli is still bright green. Add back in the pork and add 3/4 of the sauce and stir to combine.

Serve the sweet and sour pork over a bed of rice. Drizzle the rest of the sauce over the top.

Enjoy!

Pork chops with apples and onions take 2

Pork chops take two. 

And sorry for the delay in posting - I attempted to do my yoga tape without the AC on and BOOM - got a migraine. 

Which is my own fault since I know one of the triggers for migraines (for me, at least) is getting over heated. Oh, yes, hubris you win again...

I went with a thick cut boneless pork chop for this attempt.

It was cooked 7 min on each side (on med- high heat)  but I ended up needing to cook it a bit more, so 8 - 9 per side (my boneless pork chops were about 1 1/2" thick). Take the pork chop out of the pan and let it rest.

Then I turned the pan down to low and added in the onions and apples. Slice them thick or it won't work. 


I cooked the onions and apples for about 9 minutes, turning them every 3 minutes or so.


I sliced a yukon gold potato into wedges and put it into the pan on medium heat. I turned the wedges as soon as they became brown on each side. 


The marinade adds a nice color to the pork chop and adds a nice bit of twang without taking away from the great mild taste of the pork.

Here is the recipe:


Pan Grilled pork chops with apples, onions and potatoes


Serves 1


Ingredients:

One 1 1/2" boneless pork chop
1 Tbsp. of olive oil
1 Tbsp. of balsamic vinegar
1 tsp. of Mirin
ground black pepper to taste
a pinch of salt
1 yellow onion sliced thick
1 pink lady apple sliced thick
1 yukon gold potato, cut into wedges

Instructions:

Rinse the pork chop and dry with paper towels. Add 3/4 of a Tbsp. of olive oil, the balsamic vinegar, mirin and salt and pepper into a resealable plastic bag and add in the pork chop. Roll the pork chop around until it is well coated in the marinade. Let sit in the refrigerator for at least 30 minutes. 1 - 2 hours would be best.

When you are ready to cook, take out the marinated pork chop (leaving it in the bag) and let it come up to room temperature. Put a cast iron skillet or grill pan on med- high heat, add in 1/4 Tbsp. of olive oil and place the pork chop in the pan for 8 -9 minutes (adjust for your pans heat). Flip the pork chop and let cook another 8 - 9 minutes. 

Pull the pork chop off the heat and set it aside to rest. Put the sliced onions and apple into the pan over low heat. Cook for about 9 minutes, turning them every 3 minutes or so. When they are nicely browned on each side, remove from the pan and set aside.


Turn the heat to medium and place the wedges of yukon gold potatoes into the pan. Let them cook for 10 - 12 minutes, turning them as they become brown. 


Plate everything and enjoy!