Taiwanese Pork Chops with Broccoli
When you don't have a lot of time to spare in the kitchen, this dish can come together in minutes. It is perfect to add to your weekly meal rotation. What I like about this recipe is that there aren't a ton of ingredients, I liked how the cornstarch created a delicious glaze on the chops, and the sauce was simple and super tasty. If you wanted to riff on the recipe, I think you could do definitely do this with chicken thighs or even steak as a change up.
Serves 2 to 4
Ingredients:
4 cloves garlic
7 scallions
1 pound pork loin, boneless center-cut chops
7 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon white pepper
3 tablespoons cornstarch
2 tablespoons extra-light olive oil
2 heads broccoli, with stems
Directions:
Mince the garlic and scallions; set them aside on a plate.
Cut the pork to about 1/4-inch thickness. Pound thin with a mallet on both sides. Use your hands to combine the meat with 4 tablespoons of the soy sauce, sesame oil, cornstarch, and pepper. WASH AND DRY YOUR HANDS. Let it sit for 5 to 10 minutes.
Preheat the olive oil in a large skillet over high heat. When the oil is shimmering, add each pork piece in a single layer, keeping them separated. Let the meat cook for 2 minutes, until lightly browned, then flip over. Add garlic and scallions, and the remaining 3 tablespoons of soy sauce. Cook for another 2 minutes, stirring occasionally. Cover with a lid for an additional minute, then turn the heat off.
Meanwhile, chop the broccoli into large spears. Remove the pork from the pan, keeping all the leftover juices in the pan. Turn the stove back on high and stir fry the broccoli in that pork sauce, stirring constantly for about 2 minutes. Cover for 1 minute.
To serve, plate the broccoli and add the cooked pork on top, and enjoy with rice or a steamed scallion bun.
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