This is the perfect weeknight meal. You can prep all of your ingredients earlier in the day, and then it takes a mere ten minutes for it to come together. Center-cut loin pork chops are very lean, so they cook quickly and are a great alternative to chicken, but boneless, skinless chicken breast can certainly stand in for the pork if you’d like. Serve with steamed jasmine or brown rice to round out the meal.
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) cubed peeled ripe mango
1⁄4 cup chopped fresh mint
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, stirring with a whisk until cornstarch dissolves. Heat oil in a large nonstick skillet over medium-high heat. 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.
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