Recently I had taken some boneless pork chops out of the freezer and could not quite decide if I wanted to make the pork chops with mushroom sauce served over rice I make on a regular basis. I do not usually cook much with pork but decided that with my palate changing the older I become, the more flavour, spice and texture I crave in my meals. I did not want my regular plain ol’ pork chops with mushroom sauce. I wanted to spice it up (literally), so I decided that tonight I was cooking sweet chili pork, stir-fried served over vegetables and noodles. I can’t believe I was trying something new – especially after I realized I did not have all the ingredients to make sweet chili sauce. Let’s see how I made out…
You’ll Need:
Sweet Chili Sauce:
I pretty much used what I have on hand in the fridge…
To start you need to season the boneless pork chops with salt and pepper and slice into 1/4 inch slices as in picture below.
Next use sanitary kitchen tongs and lightly coat pork slices in cornstarch (small batches work best).
Heat peanut oil at medium-to-high heat (careful not to burn oil); add pieces of coated pork spread out evenly in wok. Add chopped garlic during the last two minutes of cooking so the garlic does not burn. Cook until crispy and juices run clear.
Once all pork is cooked, set aside in bowl lined with paper towel to rest.
After vegetables are rinsed, turn heat on to medium heat and add 3 tablespoons of water; add cover to steam. Cook until veggies are cooked but are still bright in colour and not over-cooked.
As veggies are steaming, add 1 cup of ketchup, 1/4 cup of water, rice wine vinegar, brown sugar, soy sauce and Thai Chili Garlic Sauce to small pot on medium heat. Bring to a simmer for 5 minutes before putting cooked pork slices back into wok and toss with Sweet Chili Sauce. Serve over vegetables and noodles. Use the remaining sauce to toss with the noodles to add more flavour. Enjoy!
