Description

This vibrant Pork Stir Fry combines tender pork chops with a colorful array of vegetables and a flavorful sauce featuring honey, soy sauce, lime juice, and a hint of sriracha. Perfect for a quick and delicious weeknight meal, this stir fry is served with optional garnishes like green onions and toasted sesame seeds for an added depth of flavor.

Ingredients

Scale

Sauce

1 cup chicken broth
¼ cup soy sauce
3 tablespoons honey
1 tablespoon lime juice
3 cloves garlic, minced
1 teaspoon sriracha (or hot sauce)
½ teaspoon ground ginger
¼ teaspoon sesame oil
2 tablespoons cornstarch

Meat

1 ½ lbs. boneless pork chops
Salt and pepper, to taste
1 tablespoon cornstarch

Cooking Oils & Alcohol

1-2 tablespoons peanut oil (or olive oil)
¼ cup dry white wine

Vegetables & Fruits

1 yellow onion
2 ½ cups broccoli florets
2 ribs celery
½ cup carrots, julienned
1 red bell pepper, diced
1 (15.25 oz.) can pineapple chunks, drained, juice reserved

Optional

1-2 tablespoons smooth peanut butter
Green onions, sliced (for garnish)
Toasted sesame seeds (for garnish)
Rice, for serving

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Instructions

Prepare the Sauce: In a bowl, whisk together the chicken broth, soy sauce, honey, lime juice, minced garlic, sriracha, ground ginger, sesame oil, and 2 tablespoons of cornstarch until smooth. Set aside.
Prep the Pork: Cut the boneless pork chops into thin strips. Season with salt and pepper, then toss with 1 tablespoon cornstarch to lightly coat. This helps to tenderize the meat and achieve a slight crispness when cooked.
Cook the Pork: Heat 1-2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Add the pork strips in batches and stir-fry until browned and cooked through, approximately 4-5 minutes per batch. Remove pork from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the yellow onion, broccoli florets, celery ribs, julienned carrots, and diced red bell pepper. Stir-fry for about 4-6 minutes until vegetables are tender-crisp.
Deglaze and Add Pineapple: Pour in the dry white wine and reserved pineapple juice to deglaze the pan, scraping up any browned bits on the bottom. Add the drained pineapple chunks and stir to combine.
Combine and Thicken: Return the cooked pork to the skillet. Pour in the prepared sauce and stir well. If using, add 1-2 tablespoons of smooth peanut butter to enrich the sauce. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the pork and vegetables evenly.
Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice.

Notes

You can substitute peanut oil with olive oil or any neutral cooking oil.
Adjust the sriracha amount to control the heat level.
Add more vegetables like snap peas or mushrooms for variety.
Use tamari or coconut aminos for a gluten-free soy sauce alternative.
Serve with steamed white, brown rice, or noodles based on preference.