Chinese Pork and Veggies

  • 3 T. olive oil, divided
  • 1 red onion, sliced into wedges
  • 3-4 thick-cut boneless pork chops
  • 1/2 tsp. ginger
  • 2 tsp. Chinese five-spice powder
  • 1 tsp. salt
  • 4-5 green onions, chopped into 1-inch sections
  • 8 oz. sugar snap peas
  • Splash of rice vinegar

Add 1 tablespoon of the olive oil and caramelize the red onions in a large skillet on medium to medium-high heat, stirring frequently.

While the onions are cooking, season the chops evenly with the ginger, five-spice and salt.

When the onions look almost done, add the green onions and sugar snap peas to the skillet and cook until soft. Just a minute or two. Then remove the vegetables from the pan and set aside. Add the rest of the oil to the skillet and cook the pork chops on medium-high heat for 3-4 minutes on one side. Flip them, turn the heat down to medium and cook for another 5 minutes. Turn off the heat. Add the vegetables back to the skillet and a splash of rice vinegar to deglaze the pan.

  • Yields: 3-4 servings
  • Preparation Time: 20 minutes
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