Pork Chop Stir Fry Recipe with Crisp Vegetables

This pork chop stir fry pairs tender strips of pork with crisp vegetables in a savory, lightly sweet soy-ginger sauce. It is a flexible, home-style stir-fry: slice and prep everything before heating the pan, then cook quickly so the pork stays juicy and the vegetables keep some bite.

Ingredients

1½ lb (680 g) boneless pork loin chops, about ¾ inch (2 cm) thick
¼ cup (60 ml) reduced-sodium soy sauce
⅓ cup (80 ml) low-sodium chicken broth or water
1 tbsp (15 ml) unseasoned rice vinegar
1 tbsp (13 g) packed light brown sugar
1½ tsp (4 g) cornstarch
1 tsp (5 ml) toasted sesame oil
2 tbsp (30 ml) neutral cooking oil, such as canola or avocado oil, divided
¼ tsp (0.5 g) ground black pepper
3 cups (240 g) broccoli florets, cut into small, even pieces
1 medium red bell pepper, about 6 oz (170 g), thinly sliced
1 medium carrot, about 3 oz (85 g), peeled and thinly sliced on a diagonal
4 oz (115 g) cremini or white mushrooms, sliced
3 garlic cloves, about 9 g, finely chopped
1 tbsp (6 g) finely grated fresh ginger
2 tbsp (12 g) sliced green onions, for garnish
1 tsp (3 g) toasted sesame seeds, for garnish (optional)

Instructions

Prepare the pork and vegetables. Pat the pork chops dry and slice them across the grain into strips about ¼ inch (6 mm) thick. Cutting across the grain shortens the muscle fibers, making the cooked pork easier to bite. Trim away any large pieces of fat, but a little marbling is fine. Slice the pepper, carrot, and mushrooms, and cut the broccoli into small florets so everything cooks at roughly the same pace. Keep the garlic and ginger together, ready to add near the end.
Mix the sauce. In a small bowl, whisk the soy sauce, broth, rice vinegar, brown sugar, cornstarch, and sesame oil until the sugar dissolves and no dry cornstarch remains. Stir again just before using, because cornstarch settles at the bottom. Set the bowl beside the stove along with the prepared vegetables; stir-frying moves quickly once the pan is hot.
Heat the pan and sear the pork in batches. Set a large wok or 12-inch (30 cm) skillet over medium-high to high heat for about 1 minute. Add 1 tablespoon (15 ml) neutral oil and swirl to coat. Season the pork with black pepper, then arrange half of it in a single layer. Cook for about 2 minutes, turning or tossing once, until browned in places and cooked through. Check the thickest strip with a food thermometer: USDA FSIS recommends 145°F (63°C) for whole cuts of pork, followed by a 3-minute rest. Transfer the pork to a clean plate and let it rest while you cook the vegetables. Add the remaining tablespoon of oil and repeat with the second batch, checking that batch as well. Avoid crowding the pan; packed-in strips release moisture and steam instead of searing.
Stir-fry the vegetables. Add the broccoli and carrot to the hot pan. Stir-fry for 2 minutes, tossing often. If the pan looks dry or the broccoli is not beginning to soften, add 1 tablespoon (15 ml) water and cover the pan for 30 to 45 seconds to create a little steam. Uncover, then add the bell pepper and mushrooms. Cook for another 2 minutes, stirring frequently, until the vegetables are bright and just tender but still have a little crunch.
Add the aromatics and sauce. Stir in the garlic and ginger and cook for about 20 seconds, just until fragrant; do not let the garlic brown. Give the sauce another whisk and pour it into the pan. Stir continuously for 1 to 2 minutes, scraping the bottom, until the sauce bubbles and turns glossy. If it becomes thicker than you like, loosen it with 1 tablespoon (15 ml) broth or water at a time.
Finish and serve. Return the rested pork and any juices on the plate to the pan. Toss for about 30 seconds, just long enough to coat and warm the pork, then take the pan off the heat. Sprinkle with green onions and sesame seeds, if using. Serve promptly while the vegetables are still crisp and the sauce is glossy.

Tips

Cut evenly and prepare everything first. Thin, consistently sized pork strips and small broccoli florets cook more predictably. Have the sauce and vegetables ready before the pan heats; there is little time to chop or measure once the stir-frying starts.
Use a suitable pan and work in batches. A wok is useful, but a broad skillet works well if it has room to hold the ingredients without crowding. For a smaller pan, cook the pork in three batches and the vegetables in two. A crowded pan cools down and encourages steaming, so give the ingredients space.
Adjust the sauce carefully. Reduced-sodium soy sauce keeps the dish from becoming overly salty as the sauce reduces. If using regular soy sauce, start with 3 tablespoons (45 ml) and add more to taste. For a gluten-free version, use tamari labeled gluten-free and check the broth as well.
Keep the pork from overcooking. Lean loin chops can turn dry if they stay in the pan too long. Check the thickest pieces with a thermometer, allow the required 3-minute rest, and return the pork only at the end to warm through. Do not rely on color alone to judge doneness.

Serving Suggestions

Serve the stir-fry over steamed jasmine or long-grain rice so the grains catch the extra sauce. For a more filling meal, use about ¾ cup (140 g) uncooked rice for four servings, cooked separately according to its package directions. Rice noodles, wheat noodles, or soba also work; cook them separately, drain well, and either serve the stir-fry over them or toss them with the sauce at the end.

If you want a lighter plate, serve the pork and vegetables on their own or with cauliflower rice. A simple side of sliced cucumber, a crisp green salad, or steamed edamame adds a cool or fresh contrast. Set out extra sliced green onions, sesame seeds, or chili crisp at the table so diners can choose their own finish. Keep salty additions modest if the sauce is already seasoned to your liking.

Variations

Change the vegetables: Snow peas, thinly sliced cabbage, bok choy, zucchini, or green beans can replace some or all of the vegetables listed. Use about 4 to 5 cups (400 to 500 g) total, cutting firm vegetables small and adding delicate leaves near the end. Frozen vegetables release more moisture and may soften more quickly; thaw and drain them first when possible.

Make it spicy: Add ½ teaspoon (1 g) red pepper flakes with the garlic and ginger, or finish with chili crisp. For a milder, slightly fruity heat, serve a little sambal or sriracha on the side rather than adding it to the whole pan.

Use another cut of pork: Boneless pork sirloin or tenderloin can be sliced into strips and cooked in the same way. Tenderloin is especially lean, so watch it closely and avoid extending the sear. Thick-cut bone-in chops are less convenient here because they need to be deboned and trimmed before slicing.

Make it without sesame: Omit the sesame oil and seeds, and use neutral oil instead. The sauce will lose sesame’s toasted aroma but remain savory and balanced. For a little extra fragrance, garnish with green onions or a small amount of finely grated ginger.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large amount between shallow, covered containers so it cools promptly. The stir-fry keeps for 3 to 4 days in the refrigerator. The vegetables will soften during storage, but the pork and sauce remain useful for a quick lunch or dinner. For longer storage, freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat only the portion you plan to eat in a skillet over medium heat, stirring often with a splash of water or broth to loosen the sauce. Heat until the leftovers reach 165°F (74°C), checking with a food thermometer. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and check several spots for even heating. Avoid repeatedly cooling and reheating the same portion, since the vegetables become increasingly soft and food safety is harder to manage.

Frequently Asked Questions

Can I use bone-in pork chops?
Yes, but remove the bones and any large pieces of fat before slicing the meat into strips. Bone-in chops vary in shape, so the usable amount may be less than 1½ pounds (680 g); weigh the trimmed meat if you want to keep the pork-to-vegetable balance close to the recipe. Do not stir-fry the chops whole, because they will not cook at the same speed as the vegetables.

How do I keep pork chop strips tender?
Slice across the grain, keep the strips fairly thin, and sear them in a single layer in batches. The pork should reach 145°F (63°C) and rest for 3 minutes, as directed for whole cuts by USDA FSIS, but it does not need to keep cooking in the sauce afterward. Add it back at the end only long enough to warm and coat it.

Can I make the sauce ahead?
Yes. Whisk the sauce ingredients together up to 1 day ahead and refrigerate them in a covered container. Cornstarch settles as it sits, so shake or whisk the sauce thoroughly just before pouring it into the pan. Keep the sliced raw pork separate from the sauce and vegetables until cooking time.

What can I use instead of rice vinegar?
Unseasoned rice vinegar gives the sauce a gentle acidity without making it taste sharp. If you do not have it, use the same amount of apple cider vinegar or mild white wine vinegar; the result will taste a little more pronounced. Avoid seasoned rice vinegar unless you reduce the brown sugar, since seasoned versions often contain added sugar and salt.

Why did my stir-fry turn watery?
The pan may have been crowded, the vegetables may have released moisture, or the sauce may not have bubbled long enough to activate its cornstarch. Cook in batches, use a broad hot pan, and let excess liquid evaporate before adding the sauce. If the finished sauce is still thin, mix ½ teaspoon (1.5 g) cornstarch with 1 tablespoon (15 ml) cold water, stir it in, and simmer briefly until glossy.

Can I prepare the ingredients earlier in the day?
Yes. Slice the vegetables and pork, but store them in separate covered containers in the refrigerator, with the raw pork on the lowest shelf to prevent drips from reaching other food. The sauce can be mixed ahead as well. For the best texture, cook the stir-fry just before serving rather than assembling the finished dish and leaving it to sit.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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