Got wok? I like to cook it all in a wok and prefer to use brown rice instead of h. I also like to use fresh roasted corn because it is so good in summertime. Use fresh minced ginger and fresh garlic for even more summertime fresh flavor. I love the flavor of EVOO, just like Rachel Ray. It is pretty quick and easy when it all comes together–very impressive if you serve it to guests. Chef Jay’s TIP: Chop all the ingredients the day before and it is very easy to pull together after work.
1 pound pork tenderloin, cut into 3/4-inch cubes
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons ketchup
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon extra virgin olive oil
1 cup chopped onions
1 teaspoon minced ginger
1/2 teaspoon minced garlic
1 cup chopped green bell pepper
1 cup shucked roasted corn
1/4 cup slivered green onions
1/4 cup slivered almonds
How to Prepare
1. Preheat oven to 400°.
2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.
3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.
4. Heat a wok or a large nonstick skillet over medium-high heat. Add EVOO to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Add the corn and stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.
Pork Chops with Rhubarb Chutney
2 cups cubed rhubarb (from 2 large stalks)
1/4 cup cider vinegar
1/4 teaspoon orange zest
2 tablespoons currants
1/4 cup packed brown sugar
1 teaspoon minced fresh ginger
1/8 teaspoon crushed red pepper
1/4 teaspoon salt
1 pinch cloves
1 tablespoon olive oil
4 (3/4 -inch-thick) boneless pork chops
How to Prepare:
Place a large skillet over medium heat, combine 2 cups cubed rhubarb (from 2 large stalks), 1/4 cup cider vinegar, 1/4 tsp. orange zest, 2 Tbsp. currants, 1/4 cup packed brown sugar, 1 tsp. minced fresh ginger, 1/8 tsp. crushed red pepper, 1/4 tsp. salt and a pinch of cloves. Stir in 1/2 cup water and bring to a simmer. Reduce heat to medium-low and cook, stirring frequently, until rhubarb breaks down and liquid is almost completely absorbed, about 10 minutes. Transfer to a bowl and let cool to room temperature.
1. Wipe out skillet and add 1 Tbsp. olive oil over medium-high heat, be careful not to heat the olive oil too much. Season 4 (3/4 -inch-thick) boneless pork chops with salt and pepper. Cook chops, turning once, until well-browned on both sides and cooked through (an instant-read thermometer inserted in thickest part of chop should read 155°F). This takes about 10 minutes. Serve with chutney on top and accompany with rice for a nice summertime dinner.