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Kung Pao Pork - Cooking with Tami
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Kung Pao Pork

I make this recipe at least once a month. It is a great way to use pork chops, and my husband claims it is better than our favorite Chinese restaurant.
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 red bell pepper
  • ½ onion
  • 2 large boneless pork chops
  • ¼ cup soy sauce divided
  • ¼ cup water
  • 2 Tablespoons lemon juice
  • 2 Tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • ¼ teaspoon dried, crushed red pepper
  • 2 Tablespoons olive oil
  • 2 cloves garlic minced
  • ¼ cup unsalted peanuts
  • hot cooked rice

Instructions
 

  • Cut bell pepper and onion into 1" pieces.       
  •  Cut pork into 1/2" cubes and drizzle with 2 Tablespoons soy sauce.
  •  Combine remaining soy sauce, water, lemon juice, sugar, and corn starch.
  • Pour olive oil into a large skillet and heat over medium high heat.
  • Add pork and garlic, stirring for 5 minutes.
  • Add bell pepper and onion and cook until peppers are tender and onions are translucent.
  • Add soy sauce mixture and cook for three minutes or until thickened.  Stir in peanuts.  Serve over rice.