This Pork Chops & Peppers Chinese Style Recipe is so quick and easy. Only 15 minutes from start to finish, even the rice takes longer to cook!
Pork Chops & Peppers Chinese Style
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Ingredients
- 6 Pork chops (boneless, sliced thin)
- 3/4 cups Oil (I prefer a mixture of vegetable and coconut)
- 3 dashes Garlic Salt
- 1 cup Onions (cut up)
- 1 cup Mixed Sweet Peppers (cut up)
- 1/4 cup Panda Brand Lo Mein Sauce
- 1/4 cup Lee Kum Kee Spare Rib Sauce
- 1/4 cup Sweet Vermouth
- 1 tablespoon Seasoned Rice Wine Vinegar
Directions
| Step 1 | |
 In a bowl, make the sauce by combining the lo mein sauce, spare rib sauce, sweet vermouth and seasoned rice wine vinegar. Set aside. | |
| Step 2 | |
| Prepare the pork chops by drying them completely with paper towels. Lightly sprinkle them with garlic salt. You want the pork chops dry so that they won't cause splattering of the oil when cooking. Note: You can choose to tenderize the pork chops by pounding them, but this isn't terribly necessary. | |
| Step 3 | |
| In a frying pan, add enough oil to cover the pan 1/4" deep. Once the oil is hot, gently add the pork chops, being careful not to splatter or spill the oil. Cook with a splatter guard screen until light brown. | |
| Step 4 | |
| Carefully flip the pork chops to brown the other side. Cook until light brown and fully cooked. Remove from heat and drain on a plate lined with paper towels. Use another paper towel to dab the oil off the tops of the chops. | |
| Step 5 | |
| In the same pan, drain all but 1 tablespoon of the oil. Add the onions and peppers. Cook, stirring constantly, on high for about 3 minutes, or until the onions are soft. | |
| Step 6 | |
| Add the sauce mixture, bring to a boil, and cook for about 1 minute to let the wine cook off. | |
| Step 7 | |
| Add the pork chops, turning to fully coat with sauce. Reduce heat and simmer, uncovered, for 5 minutes, turning once. Remove from heat and serve with rice. | |
I really do love cooking, but not every meal can be complicated. Actually, most meals need to be quick since I work full time and need to have a way to make fresh and healthy dinners for my family without the fuss and muss.
This recipe does use oil, but because the chops aren’t breaded, not a lot of the oil is absorbed into the pork. This recipe could easily be adjusted to add additional vegetables like zucchini, squash, carrots, etc. Just use your imagination.
Most of my Chinese recipes are of a different cooking style than this. I don’t know what made me cook it this way, but it was so darn delicious that I know I’ll be trying other combinations.
Ok, enough preamble. Enjoy!
