Ginger Pork with Broccoli
I think Austin wanted to propose to me all over again the first time I served this at dinner. To be honest, I created this one-pan dish without the intent of ever writing down the recipe for sharing! I created it (and then remade it a good 6 more times before it dawned on me that others may want the recipe) because I was craving crispy pork! I wanted Chinese food but didn’t want the post-Chinese takeout stomach ache. This dish came to be because I opened the fridge and saw: pork chops, broccoli, cilantro, and lime juice. The rest of the ingredients (like the coconut aminos, seasonings, and fish sauce) are all pantry staples. I puzzled over how I could make use of all the ingredients and then POOF, a new favorite was born.
Because the pork isn’t breaded, the trick to making it crispy is to cook slowly and in batches. Allowing the pieces of thinly sliced pork chop to brown on each side will give you that lovely, takeout-fake-out texture. After the pork is finished cooking (if you use 1# of chops like I wrote below, it will probably take at least 3 batches), you get started on the sauce. The secret to a thick restaurant-style sauce made with coconut aminos is to (once again) cook slowly. The sauce WILL thicken, it just needs a little time. Patience will go a long way here.
To serve, I toss the pork back in with the sauce, add some steamed broccoli, and then plate it up with fresh cilantro, more lime, and red pepper flakes. You can enjoy it as-is -OR- if you’re ready for some low-digestive impact carbs, serve it over a bed of white rice.
This dish features the humanely raised Heritage Breed pork chops from my last ButcherBox delivery! Click HERE to learn more about ButcherBox and how you can have affordable, reliable, trust-worthy grass-fed beef, organic chicken, and humanely raised pork delivered to your door.
Ginger Pork with Broccoli
Yield: 3-4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 2 tablespoons grass-fed butter
- 1 pound pork chops (ButcherBox has some great ones!), sliced into ¼-inch thick strips
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 cup coconut aminos
- ¼ cup fresh lime juice (about 2 limes)
- ¼ teaspoon fish sauce
- 2 heads broccoli, florets trimmed away from stem (about 4 cups)
- ¼ cup fresh cilantro leaves, roughly chopped, for garnish
- 1 teaspoon red pepper flakes, for garnish
- 4 lime wedges, for garnish
- For the pork, melt the butter in a large frying or saute pan over high heat. Working in batches, add just enough of the pork slices so that they don't touch one another (crowding the pan will keep them from getting crispy). Sprinkle the tops of the pork with an even amount of the sea salt, pepper, garlic powder, and ginger powder. Cook on high for 3 minutes, or until they start to look brown, and then flip over and cook for an additional 3 minutes. Transfer the cooked batch to a separate bowl and set aside. Continue with the rest of the pork until finished.
- For the sauce, once all the pork is transferred to the separate bowl, turn the heat down to low. Add the coconut aminos, lime juice, and fish sauce to the pan. Whisk to combine and to lift-off any remaining bits or browned spots left from the pork. Let this sauce simmer on low for 10 to 15 minutes, or until it's thick enough to coat the back of a spoon.
- For the broccoli, in either a steamer basket over a boiling pot of water or in a microwave-safe bowl, steam the broccoli for 5 minutes, or until the stems are easily pierced with a fork. Drain and set aside.
- To assemble, once the sauce is adequately thickened, return the pork and toss to combine. Add the steamed broccoli and then serve with the fresh cilantro, red pepper flakes, and fresh lime wedges.