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.
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
How to Make It
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.
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