Teriyaki Glazed Pork Chop With Stir Fried Red Bell Pepper Red Cabbage Carrot And Broccoli Recipes

TERIYAKI-GLAZED PORK CHOP WITH STIR-FRIED RED BELL PEPPER, RED CABBAGE, CARROT, AND BROCCOLI

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients and Season the Chops Throughly rinse produce and pat dry. Stem, core, and slice red bell pepper into thin strips. Rinse pork chops and pat dry. Rub pork chops with half the Asian spice blend and a pinch of salt and pepper, making sure spices dissolve into meat (reserve remaining Asian spice blend for making glaze). 2 Cook the Chops Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add chops and cook 4-6 minutes per side, turning occasionally, or until a minimum internal temperature of 145 degrees is reached. Keep heat moderate as to not blacken seasoning on chops. Occasional turning and careful temperature control are keys to success. Transfer chops to a plate and set aside. Return pan to medium heat (no need to wipe clean). 3 Make the Teriyaki Glaze Add sesame oil, remaining Asian spice blend, soy sauce, mirin, honey, and 2 Tbsp. water to pan. Cook until thickened to the consistency of syrup, about 2-3 minutes. Transfer to small bowl and reserve. Wipe pan clean. Fun fact: it's thought that teriyaki sauce was actually invented in Hawaii by early Japanese immigrants. 4 Cook the Broccoli Return pan to medium high heat. Add 1 tsp. olive oil, 2 Tbsp. water, and broccoli and cook until water evaporates and broccoli is tender, about 4-6 minutes. Season with a pinch of salt and pepper. 5 Cook Peppers, Carrots, and Cabbage Keeping pan over medium-high heat, add 1 tsp. olive oil, peppers, carrots, and cabbage to the broccoli. Cook until crisp tender, about 2-3 minutes. Season with a pinch of salt and pepper and toss with 2 Tbsp. teriyaki glaze (reserving any remaining for plating). Set aside. 6 Plate the Dish Place stir-fried vegetables on a plate. Top with a pork chop and coat with teriyaki glaze. Drizzle additional glaze over vegetables and garnish with sesame seeds.

PORK AND BROCCOLI STIR-FRY

Steps:

• Partially freeze the pork to make slicing easier.
• Cut acrooss the grain into 1/4-inch thin strips; set aside.
• Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside.
• In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside.
• Heat oil in a wok or large skillet until hot, turning the wok to coat sides.
• Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned.
• Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes.
• Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste.
• Season with black pepper to taste if desired.
• Serve with hot cooked rice.

PORK AND PEPPER STIR FRY

Steps:

• In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
• Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
• Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.

TERIYAKI PORK CHOPS

Steps:

• Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
• Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
• Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.