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Pork Chops Oriental

Russ Myers


Suprise your family and friends with this decorative and delicious, easy to prepare, meal.


★★★★★ 3 votes

15 Min
1 Hr
Stove Top


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1/4 c
3/4 inch thick loin pork chops
2 c
chicken broth
pan drippings
6 oz
package frozen pea pods, thawed
green onions, cut into 1/2 inch pieces
1 c
sliced water chestnuts
2 stalk(s)
celery, cut into 1/2 inch pieces
1 c
sliced fresh mushrooms
1 medium
red bell pepper, blanched, cut into 1/2 inch pieces
2 clove
garlic, crushed
1/4 c
1 Tbsp
soy sauce
1 tsp
bead molasses
1/4 c
dry white wine

How to Make Pork Chops Oriental


  • 1Melt 2 tablespoons butter over medium heat (350 F); brown chops.
    Add 2 cups chicken broth.
    Simmer, covered, 45 minutes, or until tender.
  • 2Remove chops from pan and keep warm.
    Combine pan drippings and chicken broth to make 2 cups; set aside.
  • 3Melt remaining butter in saucepan.
    Stir in pea pods, onion, water chestnuts, celery, mushrooms, pepper and garlic.
    Heat just until hot
  • 4Combine pan drippings and broth mixture with cornstarch, soy sauce, and molasses.
    Cook over low heat until thickened and clear, about 5 minutes; add wine.
    Stir into vegetable mixture.
  • 5Place chops on a heated serving platter.
    Spoon vegetable mixture over chops, and serve.
  • 6Note: This meal, (or portions) can also be frozen for later use.

Printable Recipe Card

About Pork Chops Oriental

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: Asian

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