Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1 tablespoon grated fresh ginger
- •1 tablespoon minced garlic
- •1 teaspoon paprika
- •1 teaspoon ground cinnamon
- •1 teaspoon grated orange zest
- •½ teaspoon ground cloves
- •½ teaspoon ground cardamom
- •2 pounds pork chops
- •2 tablespoons vegetable oil
- •½ cup soy sauce, divided
- •½ cup honey
- •½ cup water
- •3 zucchinis, thickly sliced
- •2 carrots, thinly sliced
- •1 onion, cubed
- •½ green bell pepper, sliced
- •½ stalk celery, thinly sliced
Instructions
- Mix together 1 tablespoon vegetable oil, ginger, garlic, paprika, cinnamon, orange zest, cloves, and cardamom in a bowl to form a paste and rub the pork chops with the spice paste.
- Heat 2 tablespoons vegetable oil in a large deep skillet and pan-fry the chops over high heat until browned and no longer pink inside, about 10 minutes per side. Pour in 1/4 cup soy sauce and coat the chops with soy sauce. Pour in honey, remaining 1/4 cup soy sauce, and water; mix thoroughly. Reduce heat to medium.
- Stir in zucchinis, carrots, onion, green bell pepper, and celery; cook and stir vegetables until cooked through but still slightly firm, about 10 more minutes.
Nutritional Facts
Per 4 servings
- Calories: 615
- Carbohydrate: 52g
- Fat: 22g
- Fiber: 4g
- Protein: 55g
- Sugar: 42g
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