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Ingredients
½ cup vegetable oil
4 large pork chops
4 red onions, sliced into rings one-eighth-inch thick
4 fresh red chili peppers, cut diagonally into one-eighth-inch pieces
2 tablespoons sugar
¼ cup dark soy sauce
¼ cup fresh lime juice
½ teaspoon salt
Nutritional analysis per serving (4 servings)
24 grams carbs; 172 milligrams cholesterol; 775 calories; 29 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 51 grams fat; 3 grams fiber; 1126 milligrams sodium; 55 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a wok or large frying pan until the oil smokes. Add the pork chops and cook over moderately high heat until cooked through, about 10 to 15 minutes on each side. Drain and remove pork chops to a warm plate and keep warm while preparing the sauce.
- Step 2
Leave the hot oil in the pan and, over moderately high heat, add the onions and cook until limp. Reduce heat, add the chilies and cook another five minutes.
- Step 3
Add in this order: the sugar, soy sauce, lime juice and salt, and continue cooking for about five minutes over medium-high heat.
- Step 4
Return the pork chops to the pan and continue cooking for a few minutes so that the pork absorbs the sauce. Serve immediately with steamed rice.
Private Notes
Comments
Really tasty, albeit too salty. I used low salt soy sauce but the addition of salt put it over the top. i would cut the amount of salt in half next time, and continue to use low salt soy sauce. Otherwise a very easy, quick and tasty meal.
Have been making this for decades. I’ve never used the additional salt. Easy, tasty and satisfying. Leftover onions over rice make a great lunch.
Have been making this for decades. I’ve never used the additional salt. Easy, tasty and satisfying. Leftover onions over rice make a great lunch.
Really tasty, albeit too salty. I used low salt soy sauce but the addition of salt put it over the top. i would cut the amount of salt in half next time, and continue to use low salt soy sauce. Otherwise a very easy, quick and tasty meal.