It’s summer. I’m not completely inspired to cook this month, especially since Dallas in August is akin to living on the surface of the sun. Or, at least what I expect it might be like. Still, I know that if I don’t cook at least once a week, and ensure I blog it, I won’t ever remember what I’ve made. So, we both benefit. Maybe. 😉
I hope you like this dish. It’s an easy mid-week meal that feeds at least four.
- 4 boneless pork chops, sliced on the bias
- 1 sweet yellow onion, sliced thinly
- 4 cloves of garlic, minced
- 2 ribs celery, chopped
- 2 carrots, peeled and chopped
- 1/4 cup honey
- 1/2 cup hoisin sauce
- 1 orange, juiced and zested
- 1 small handful cilantro, chopped
- sea salt and freshly ground pepper
- extra virgin olive oil
- 2 cups cooked rice
- a good handful of cashews, chopped
Add a small bit of oil to a heavy skillet over medium high heat. Season the pork liberally with salt and pepper, and add to the pan. Stir fry for until just cooked through, about 4 minutes. Remove from the pan and reserve the pork on a warm plate.
Add another good glug of oil to the pan and add the onion and orange zest and saute for about 2 minutes. Add the garlic and saute for another minute. Add the celery and carrot to the pan, and cook for a few more minutes.
Deglaze the pan with the orange juice, stirring to remove any of the brown bits stuck to the bottom of the pan. Add the honey and hoisin, and return the pork to the pan, stirring constantly. Reduce the heat to low, and let simmer for a few minutes, until the carrot and celery is tender, but still crisp.
Add the chopped cilantro, serve over rice, and top with the chopped cashews. Enjoy!