Pork with Broccoli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Basil 0.50 tsp Ginger, ground 1 tsp Tarragon, ground 1 medium (2-1/2" dia) Onions, raw 0.25 cup (8 fl oz) Water, tap 0.25 cup Soy Sauce 4 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips 2 serving Garlic (fresh, raw, 1 clove) 0.25 tsp Black Pepper, Freshly Ground 1 tbsp Argo Cornstarch 2 cup Broccoli - chopped - frozen 2 tbsp Coconut Oil 16 oz Pork Chops (center cut pork loin)
-Slice 1 pound of pork chops half inch wide strips and place in bowl.
-Add half of your ginger, tarragon, basil, and black pepper to bowl with pork.
-Add 2 tbsp of soy sauce to bowl.
-Toss meat until every piece is covered with the spices and soy sauce, then set aside.
-Slice onion and bell pepper (any color but yellow is pretty) into strips and set aside.
-Mince garlic and set aside.
-Place frozen broccoli in a microwave safe bowl and cook on high in your microwave for about 5 minutes, or until hot.
-Heat wok (or large pot) on high for about 1 minute before adding oil.
-Add coconut oil to hot wok; heat oil until it shimmers, about 30 seconds.
-Carefully add pork to wok. (I did this in two batches so as not to crowd the pan).
-Stirring often cook pork until it is golden brown, then with a strainer or slotted spoon remove to a clean bowl or plate and set aside.
-Add sliced onion to wok. Stir onions often for about 2 minutes. Then add peppers. Continue stirring until the veggies have softened but still crisp, about 5 minutes.
-Add garlic and stir constantly for 1 to 2 minutes or until it as just started to brown.
-Add broccoli and cooked pork to the wok along with remaining spices and soy sauce.
-Continue to cook for another 2 minutes, or until the sauce at the bottom of the wok is boiling.
-In a small bowl or mix cornstarch with water until there are no more lumps.
-Add cornstarch water mixture to the wok and cook and stir until the sauce has thickened, 2-4 minutes).
Serving Size: Makes approximately four 2.5-cup servings.
-Add half of your ginger, tarragon, basil, and black pepper to bowl with pork.
-Add 2 tbsp of soy sauce to bowl.
-Toss meat until every piece is covered with the spices and soy sauce, then set aside.
-Slice onion and bell pepper (any color but yellow is pretty) into strips and set aside.
-Mince garlic and set aside.
-Place frozen broccoli in a microwave safe bowl and cook on high in your microwave for about 5 minutes, or until hot.
-Heat wok (or large pot) on high for about 1 minute before adding oil.
-Add coconut oil to hot wok; heat oil until it shimmers, about 30 seconds.
-Carefully add pork to wok. (I did this in two batches so as not to crowd the pan).
-Stirring often cook pork until it is golden brown, then with a strainer or slotted spoon remove to a clean bowl or plate and set aside.
-Add sliced onion to wok. Stir onions often for about 2 minutes. Then add peppers. Continue stirring until the veggies have softened but still crisp, about 5 minutes.
-Add garlic and stir constantly for 1 to 2 minutes or until it as just started to brown.
-Add broccoli and cooked pork to the wok along with remaining spices and soy sauce.
-Continue to cook for another 2 minutes, or until the sauce at the bottom of the wok is boiling.
-In a small bowl or mix cornstarch with water until there are no more lumps.
-Add cornstarch water mixture to the wok and cook and stir until the sauce has thickened, 2-4 minutes).
Serving Size: Makes approximately four 2.5-cup servings.
Nutritional Info Amount Per Serving
- Calories: 316.0
- Total Fat: 16.0 g
- Cholesterol: 70.0 mg
- Sodium: 970.1 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.0 g
- Protein: 26.9 g
Member Reviews