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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
Servings: 4
Course: Main Course
Ingredients Method

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

Method
 

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