East Asian Pork Strips

Cooking Light
The freshly ground pepper in the marinade releases an intense aroma when the pork chops are seared in a hot skillet. Rice with toasted sesame seeds pairs nicely with the Bourbon-spiked flavor of the pork chops.
4 servings (serving size: 3 ounces meat and about 1 1/2 tablespoons sauce)


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1/2 cup chopped onion
2 tablespoons bourbon
1/2 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops, trimmed and cut into 1/2-inch strips
1/4 cup low-sodium soy sauce
1 1/2 tablespoons white vinegar
4 teaspoons sugar
4 teaspoons chopped peeled fresh ginger
1/2 teaspoon cornstarch
1/2 teaspoon honey
3 tablespoons thinly sliced green onions
1 1/2 teaspoons vegetable oil


Combine first 3 ingredients in a large zip-top plastic bag, and add pork to bag. Seal, and marinate in refrigerator 30 minutes.

Combine soy sauce and the next 5 ingredients (soy sauce through honey) in a blender, and process until smooth. Pour the soy mixture into a small saucepan, and bring to a boil. Cook for 1 minute, stirring constantly. Remove mixture from heat; stir in green onions.

Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; cook, stirring frequently 6 minutes or until pork loses its pink color. Serve the pork with sauce.

Created date

March 2005

Nutritional Information

Calories 229
Caloriesfromfat 28 %
Fat 7.2 g
Satfat 2.3 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 26 g
Carbohydrate 13.9 g
Fiber 0.8 g
Cholesterol 63 mg
Iron 1.4 mg
Sodium 675 mg
Calcium 34 mg