I always find great recipes in my AllRecipes cookbook, and this was definitely one of them. The only thing I would change for next time is to add in a bunch of veggies--julienned carrots for sure! I would also garnish with toasted sesame seeds and sliced green onions. I changed the recipe according to some suggestions I read--rather than whole chops, I cut them into cubes. I served over whole wheat noodles with steamed broccoli and we both really enjoyed it!
Yield: 4 servings
1 tbsp olive oil
1 lb boneless pork chops, cut into cubes
1 cup julienned carrots
3/4 cup orange juice
1/4 cup soy sauce
1 1/2 tsp brown sugar
1 1/2 tsp white sugar
2 tsp water
1 tsp cornstarch
2 tbsp flour
Garnish: toasted sesame seeds and sliced green onions
Place flour in ziploc bag and toss pork in it until evenly (very lightly) coated.
Heat oil in large, heavy skillet over medium heat. Stir fry pork and carrots until evenly browned on both sides, but pork is not done all the way through. Remove pork and carrots from skillet.
Add orange juice, soy sauce, and sugar to skillet and cook for 2 minutes, scraping brown bits from bottom of pan.
In a small bowl, combine cornstarch and water to make a slurry. Stir slurry into sauce. Return pork and carrots to skillet and simmer until pork is cooked all the way through, carrots are crisp-tender, and sauce is thickened.