Jazz up your weeknight dinner with these Easy Kung Pao Pork Chops!! They’re super easy to make and full of flavors. It will be ready in 30 minutes or less.
I’m all about making weeknight meals a little easier without giving up any flavors, but sometimes that is not an easy task. I mean. I need to be creative and take into consideration the tastes buds of all my family members. Thanks goodness my husband is not a picky eater so my focus is mainly the two little ones, who, by the way, can be a pain in the neck when it comes to food.
So yesterday morning when I opened the freezer and looked at these delicious Smithfield All Natural Boneless Pork Chops, I got from Walmart, a light bulb went on in my head!!
Drumroll, please…Meet my Easy Kung Pao Pork Chops!!
These are the most tender, flavorful, and succulent pork chops ever!! This recipe is spicy, sweet and incredibly delicious. Easy and quick to make. Plus, They’re an awesome and delicious alternative to the traditional grilled pork chops.
I love pork chops because can be prepared in a number of unique ways. Smithfield All Natural Pork Chops are naturally tender and juicy without added steroids, hormones or artificial ingredients. They are proudly raised in the USA by Smithfield farm families. Plus, pork meat, in my opinion, is pretty much budget friendly. WIN WIN WIN.
Yes, you can whip these up tonight!
📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
- 6 Smithfield All Natural Boneless Pork Chops
- 3 tablespoon vegetable oil (or other light taste cooking oil)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and finely chopped
- 6 – 8 dried red chilies, deseeded (see notes)
- 4 scallion stems, cut into rings (white parts separated from green)
- 1 cup red bell pepper, chopped
- 1 cup roasted peanuts
- 1 garlic clove, minced
- 2 teaspoons soy sauce
- 2 tablespoon Chinese Shaoxing rice wine (see notes)
- 1 teaspoon vegetable oil
- 1 tablespoon cornstarch
- 2 1/2 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon sugar
- 1/4 teaspoon rice vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch
Combine marinade ingredients in a small bowl.
Add marinade to the pork chops. Set aside for 20 minutes.
Mix the sauce ingredients in a small bowl and set aside.
Heat 1 tablespoon of oil in a big skillet over high heat. Cook pork chops, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes. Remove from skillet and set aside.
Clean the skillet and heat the remaining 2 tablespoons of oil. Add garlic, ginger and red chilies; cook, stirring constantly, for 1 minute, or until fragrant. Add white part of scallions and red peppers, cook for 1 more minute. Add the pork chops, sauce, and peanuts; cook until the pork chops are nicely coated with the sauce, about 2 minutes. Add the green part of scallions.
Serve immediately, with rice, if desired.
I used Sichuan chilies. Because I didn't want my dish to be very spicy, I cut a small slit on each chili and removed most of the seeds.
I bought Chinese Shaoxing rice wine in an Asian market. It tastes much like dry sherry, which can be used as a substitute.
Recipe adapted from Rasa Malaysia
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AllNaturalPork #CollectiveBias