This Pork Stir Fry recipe is easy to make with a super flavorful homemade sauce and mixed vegetables! It’s topped with pineapple and served with rice for a satisfying, protein-packed dinner!

Pork Stir Fry with a brown sauce on a white plate with a bed of white rice.

Pork Stir Fry

This flavorful Pork Stir Fry makes such a flavorful, economic meal when boneless pork chops are on sale! Or when they’re hanging out in your freezer, begging to be used.

The pork is tender and flavorful, and the sauce is the star of this dish! It has so much savory, sweet, and tangy flavor. Pineapple adds a pop of color and extra flavor, and the vegetables that you use are totally flexible. Serve this over a bed of rice for a balanced meal that your family will love!

Be sure to check out my pro tips below! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Tenderize each side of the pork chops. Cut into strips, pat dry, and season with salt/pepper. Sear in peanut oil and set aside.

A cutting board with tenderized boneless pork chops next to sliced/cooked pork chops for stir fry.

Deglaze the skillet with white wine and reduce by half. Add the onions/broccoli and cook for 2 minutes.

A skillet being deglazed with white wine next to a skillet with onions and broccoli.

Add the celery, carrots, and bell peppers and cook for 2 more minutes. Add the sauce mixture and peanut butter (optional), and bring to a boil until thickened. Reduce heat and add the pork back. Add a splash of pineapple juice to thin out the sauce if desired. Top with pineapples and serve!

Adding stir fry sauce to a skillet with vegetables and pork to make pork stir fry.

Pro Tips

  • Tenderizing the pork with a meat mallet makes a big difference, don’t skip that step. Be sure not to overcook it as well so that it’s tender and not chewy.
  • I like to slice the pork chops against the grain. This breaks up the muscle fibers so that each bite is tender. I find the strips still stay together nicely and are much easier to chew.
  • Pineapple chunks give off a lot of liquid, so remove as much excess juice as you can using paper towels. Reserve the pineapple juice from the can to have full control over the consistency of the sauce. If it’s too thick, add a splash of juice.
  • Sriracha Sauce: The sriracha in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Sriracha Sauce.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are perfect for deglazing the skillet. Chicken broth can be used if you don’t cook with wine.
  • To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
  • Optional additions include diced water chestnuts, shredded cabbage, radishes, mushrooms, zucchini, peas, and bean sprouts.
  • Topping options include: Green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
  • 1-2 scrambled eggs make a great addition to this as well! I scramble them up and mix them in at the end.
  • I love serving this with rice, see the notes section for how I make perfectly cooked white rice. You can also serve it with my Vegetable Fried Rice!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)

Pork Stir Fry in a skillet with sauce and vegetables with a spoon on the side.

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Pork Stir Fry in a brown stir fry sauce with strips of pork, vegetables, and a side of white rice on a plate.

Pork Stir Fry

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 people
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This Pork Stir Fry Recipe is easy to make with a super flavorful homemade sauce and mixed vegetables. It's topped with pineapple and served with rice for a healthy, protein-packed dinner!

Ingredients

US Customary - Metric

Sauce

  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 3 tablespoons honey
  • 1 tablespoon lime juice
  • 3 cloves garlic, minced
  • 1 teaspoon sriracha, can sub hot sauce
  • ½ teaspoon ground ginger
  • ¼ teaspoon sesame oil
  • 2 tablespoons cornstarch

Stir Fry

  • 1 ½ lbs. boneless pork chops
  • Salt/Pepper
  • 1 tablespoon cornstarch
  • 1-2 tablespoons peanut oil, can sub olive oil
  • ¼ cup dry white wine
  • 1 yellow onion
  • 2 ½ cups broccoli florets
  • 2 ribs celery
  • ½ cup carrots, julienned
  • 1 red bell pepper, diced
  • 1 (15.25 oz.) can pineapple chunks, drained well, juice reserved.
  • 1-2 tablespoons smooth peanut butter, optional

For Serving

  • Green Onions, Toasted Sesame Seeds, Rice

Instructions

Prep Work:

  • Reserve the canned pineapple juice. This will give you full control over the consistency of the sauce. Add it in small splashes at the end if a thinner consistency is desired.
  • Whisk together the sauce ingredients and set aside. (Make sure the liquid isn’t warm so that it doesn’t activate the cornstarch.) Measure out the remaining ingredients before beginning, this recipe goes fast. Place the drained pineapple in between paper towels to remove excess moisture, they release a lot of liquid.
  • Cover the pork with saran wrap and use a meat mallet to tenderize each side. Cut it into strips and pat it dry. Season each side with salt and pepper. Sprinkle with cornstarch and toss to coat.

Make the Stir Fry:

  • Heat the oil in a larger skillet over medium-high heat. Add the pork and cook for about 4 minutes, until just cooked through. Remove and set aside.
  • Turn the heat off and add the wine. Set the heat to medium and use a silicone spatula to “clean” the skillet, this will add more flavor to the sauce. Reduce by half, 2-3 minutes.
  • Increase heat to medium-high. Add the onions and broccoli and cook for 2 minutes, stirring frequently.
  • Add the celery, carrots, and bell peppers and cook for 2 more minutes.
  • Add the sauce and bring it to a boil. Stir in the peanut butter, if using. Once thickened, reduce heat to medium-low.
  • Add the pork back and stir to combine and heat through for 1-2 minutes. Add a splash of pineapple juice if a thinner consistency is desired. Remove from heat and top with the pineapple. Garnish with green onions, toasted sesame seeds, and serve with rice!

Notes

Pro Tips:
  • Tenderizing the pork with a meat mallet makes a big difference, don't skip that step. Be sure not to overcook it as well so that it's tender and not chewy.
  • I like to slice the pork chops against the grain. This breaks up the muscle fibers so that each bite is tender. I find the strips still stay together nicely and are much easier to chew.
  • Pineapple chunks give off a lot of liquid, so remove as much excess juice as you can using paper towels. Reserve the pineapple juice from the can to have full control over the consistency of the sauce. If it's too thick, add a splash of juice.
  • Sriracha Sauce: The sriracha in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Sriracha Sauce.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are perfect for deglazing the skillet. Chicken broth can be used if you don't cook with wine.
  • To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
  • Optional additions include diced water chestnuts, shredded cabbage, radishes, mushrooms, zucchini, peas, and bean sprouts.
  • Topping options include: Green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
  • 1-2 scrambled eggs make a great addition to this as well! I scramble them up and mix them in at the end.
  • I love serving this with rice, see the notes section for how I make perfectly cooked white rice. You can also serve it with my Vegetable Fried Rice!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
My process for perfectly cooked rice:
  • Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
  • Add 1 cup of white long grain rice and let the liquid come back up to a boil. Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
  • Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
  • This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
  • Note that other varieties of rice may require different liquid measurements and/or cooking times.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 506kcal, Carbohydrates: 43g, Protein: 43g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 115mg, Sodium: 1630mg, Potassium: 1167mg, Fiber: 4g, Sugar: 28g, Vitamin A: 4015IU, Vitamin C: 101mg, Calcium: 79mg, Iron: 2mg
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Course: Main Course
Cuisine: American
Author: Stephanie