Stir Fried Boneless Pork Chops

    55 minutes

    Marinaded in fish sauce and lemongrass this pork has a lot of flavour which only gets better when it is finished in honey and served with a spicy homemade sauce.

    2 people made this

    Serves: 4 

    • 6 boneless pork chops
    • Marinade
    • salt, to taste
    • sugar, to taste
    • 3 tablespoons fish sauce
    • white pepper, to taste
    • 1 stalk lemongrass, bruised and diced, optional
    • Sauce
    • 1 tablespoon diced garlic
    • 2 tablespoons fish sauce
    • 4 tablespoons lemon juice
    • 1 tablespoon sugar
    • 2 teaspoons chilli sauce
    • fresh coriander, to taste
    • 1/4 red chilli, diced
    • fresh basil leaves, to taste
    • Stir Fry
    • 1 tablespoon oil
    • 2 tablespoons diced garlic
    • 1 tablespoon honey
    • 1 handful roasted peanuts, coarsely diced

    Preparation:25min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:55min 

    1. Prepare the boneless pork chops by pounding to a 5mm thickness then cutting into bite sized pieces.
    2. Marinade: In a large bowl, mix together the salt, sugar, fish sauce, white pepper and lemon grass. Add the pork to the bowl and stir to coat; allow to sit for 20 minutes.
    3. Sauce: In a food processor, puree the garlic, fish sauce, lemon juice, sugar, chilli sauce, fresh coriander, red capsicum and fresh basil leaves. Set aside.
    4. Stir Fry: Heat a large frying pan with oil over high heat. Stir fry 2 tablespoons garlic until aromatic; about 2-3 minutes.
    5. Add the pork and stir fry until done; about 3-5 minutes.
    6. Turn off the heat and stir in 1 tablespoon of honey.
    7. Transfer to a serving plate, sprinkle with peanuts and serve with the sauce.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    I missed out the chilli and peanuts due to serving a 2 year old and a 4 year old. I really liked it but hubby thought it was too lemony. It is quite lemony, good if you like that apparently not so much if you dont.  -  30 Jan 2012