4 (4-ounce) center-cut loin pork chops
1/2 cup all-purpose flour
1/4 cup lower-sodium soy sauce
3 tablespoons minced peeled fresh ginger
1/2 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 teaspoons cornstarch
5 garlic cloves, minced
2 tablespoons canola oil
7 cups shredded napa (Chinese) cabbage
2 cups (1/4-inch) sliced ripe mango
1/4 cup chopped fresh mint or mint leaves
Grated orange rind (optional)
- Place pork between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Cut pork into 1/4-inch strips. Place strips in a bowl; sprinkle with flour, tossing to coat.
- Combine soy sauce and next 5 ingredients (through garlic), stirring with a whisk until cornstarch dissolves. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add pork; stir-fry 3 minutes or until browned. Add soy sauce mixture to pan. Cook, stirring constantly, 1 minute or until sauce thickens. Add cabbage; cook 30 seconds.
- Remove from heat. Stir in mango. Serve immediately. Garnish with mint and, if desired, grated orange rind.
Serves 6 (serving size: about 1 1/2 cups)
Hands-On Time: 16 minutes
Total Time: 16 minutes
- Pork, Main Dishes