Skip take out and make this orange-sesame pork with napa slaw. It’s the perfect weeknight dinner that will be on the table in under 30 minutes.
First things first, prep your brown rice. Rice can take a little while to make but once it’s cooked, it will stay hot for quite a while. If you don’t want to spend the time making rice (though it’s a money saver), feel free to sub in precooked rice in a pouch (like Uncle Ben’s).
Next prep your slaw – though I must note that you can do this up to a day in advance. I actually made the slaw the morning that I was going to be making this dinner. The slaw is a mix of napa cabbage, green onions, orange sections plus the juice of the orange, sesame oil, rice wine vinegar, soy sauce and red pepper flakes. Simply toss and set aside.
Slice the pork chops into 1/4-inch slices (I used center cut pork chops). Toss the pork with the cornstarch, a little soy sauce and pepper. Finally, make the sauce. The sauce is a mixture of orange juice, oyster sauce (mine had unfortunately gone bad so I simply used a little more soy sauce), red pepper flakes and sesame oil.
Stir fry the pork in a little canola oil until browned (about 6 minutes). Add in the sauce mixture and cook until bubbly and thickened. Serve the pork over a pile of rice with some of the slaw on the side.
The leftovers held up really well and I thought the pork actually got better with time. I think it really soaked up the flavors from the sauce.
What’s on your dinner menu tonight?