One of my tricks for making meat go further is to add veggies to our main dishes. It really helps to stretch that main dish out and help out your food budget. Plus we eat so much more veggies by having them in the main dish and as a side. We eat Asian food a lot and mostly homemade especially since our favorite Chinese place had a kitchen fire. Eek!
The pork cooks up really quick when it is thin cut. You can buy it thin cut or just cut thicker chops in half lengthwise. I love that this recipe uses pantry ingredients and they don’t take much time to put together. Perfect for busy weeknights when you don’t necessarily have the time or motivation to cook.
Adapted from Chinese Peppered Pork Chops from Food Network Kitchens Cookbook
Black Pepper Pork
- 1/3 cup soy sauce
- 2 cloves garlic minced
- 4 tsp sugar
- 2 tsp cracked black pepper
- 1/2 tsp kosher salt
- 1 Tbsp cornstarch
- 1 1/2 lbs pork chops thin cut or if a thicker cut, sliced in half
- 3 Tbsp vegetable oil
- 3 cups green beans trimmed and washed
- In a large plastic bag or shallow container combine soy sauce, garlic, sugar, black pepper. salt and cornstarch. Add the pork chops making sure they each get into the marinade. Marinate at room temperature for 30 minutes.
- Prep green beans by trimming the ends and rinsing them.
- Heat 1 Tbsp of vegetable oil in a large skillet over medium heat until shimmering. Saute green beans until crisp tender about 5-6 minutes. Remove from pan.
- Increase heat to medium-high and add 1 Tbsp vegetable oil to pan. Using half the pork chops shake off excess marinade back into the bag or container and cook turning once until just cooked through about 6 minutes, more if chops are a little thicker.Repeat with the remaining oil and chops. Slice pork into strips and keep warm.
- Pour the marinade into the same pan and cook over medium high heat until bubbly. Reduce heat to medium and continue to cook stirring frequently until thickened. Add green beans and pork and toss to coat. Cook till warmed through.