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East Asian Pork Strips

Yield 4 servings (serving size: 3 ounces meat and about 1 1/2 tablespoons sauce)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.