Pork Stir Fry

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!

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: American

Servings: people

Calories: 506kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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