Taiwan Salt-and-Pepper Pork Chops
Source of Recipe
Cooking Pleasures, February/March 2006
List of Ingredients
Pork:
1-1/4 lb. boneless thin-cut pork loin chops
3 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons vegetable oil
Noodles:
8 oz. thin Asian wheat noodles or angel hair pasta
1/2 cup sliced green onions
2 tablespoons dark sesame oil
1/2 teaspoon saltRecipe
Place all pork ingredients except vegetable oil in large resealable plastic bag; seal bag. Turn to coat evenly. Refrigerate at least 1 hour or up to 24 hours, turning occasionally.
Cook noodles in large pot of boiling salted water according to package directions; drain. Return to pot. Add all remaining noodle ingredients; toss well.
Meanwhile, heat large skillet over medium-high heat until hot. Add vegetable oil; heat until hot. Add pork in batches; cook 1 to 2 minutes or until golden brown and pale pink in center, turning once. Serve pork chops on top of noodles.
Note: For a slightly sweeter and more complex flavor, replace the pepper with five-spice powder.
(4 servings)
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