Taiwanese Pork Chops and Broccoli


When you don’t have a lot of time to spare in the kitchen, this dish can come together in minutes. It is perfect to add to your weekly meal rotation. What I like about this recipe is that there aren’t a ton of ingredients, I liked how the cornstarch created a delicious glaze on the chops, and the sauce was simple and super tasty. If you wanted to riff on the recipe, I think you could do definitely do this with chicken thighs or even steak as a change up.

Serves 2 to 4

4 cloves garlic
7 scallions
1 pound pork loin, boneless center-cut chops
7 tablespoons soy sauce, divided
2 tablespoons sesame oil
1 teaspoon white pepper
3 tablespoons cornstarch
2 tablespoons extra-light olive oil
3 large broccoli crowns
2-3 tablespoons sweet Thai chili sauce

Mince the garlic and scallions; set them aside on a plate.

Cut the pork to about 1/4-inch thickness. Pound thin with a mallet on both sides. To a medium bowl add 4 tablespoons of the soy sauce, sesame oil, cornstarch, and pepper. Stir to combine. Add the pork to the marinade and stir to thoroughly coat the meat. Cover and allow the pork to sit for 5 to 10 minutes.

Meanwhile, preheat the olive oil in a large skillet over high heat. When the oil is shimmering, add each pork piece in a single layer, keeping them separated. Allow the pork to cook for 2 minutes, until lightly browned, then flip over. Add garlic and scallions, and the remaining 3 tablespoons of soy sauce. Cook for another 2 minutes, stirring occasionally. Cover with a lid for an additional minute, then turn the heat off.

Meanwhile, chop the broccoli into large spears. Remove the pork from the skillet, keeping all the leftover juices in the pan. Turn the stove back on high and stir fry the broccoli in the pork drippings, stirring constantly for about 2 minutes. Cover for 1 minute.

Transfer the broccoli to a serving platter.

Add 2-3 tablespoons of sweet chili sauce to the skillet.  Add the pork chops and coat with sauce, allowing the sauce to caramelize the meat, for 1-2 minutes. Remove from the heat.

To serve, plate the broccoli and add the cooked pork on top, and enjoy with rice or a steamed scallion bun.


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