Inspired by Asian flavours; glazed pork chops paired with stir-fried bell peppers and garlicky soy and cider vinegar sauce.
cup soy sauce
cup cider vinegar
tbsp brown sugar or molasses
garlic cloves, finely grated
scallions, chopped (white and green parts)
tbsp vegetable oil
red, yellow or orange bell peppers, or a mix, sliced
Kosher salt and freshly ground black pepper
boneless pork chops, cut into ¼-inch-thick slices
cups cooked white rice, for serving
Mix the soy sauce, vinegar, brown sugar, cornstarch, garlic and scallions together in a small bowl and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Once hot, add the bell peppers, ½ teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until crisp-tender, about 3 minutes. Add the pork and cook, stirring constantly, 1 minute. Add the reserved soy sauce mixture and boil until the pork is cooked through and glazed, 1 to 2 minutes. Serve with rice.