I wanted to wait to post this but it was sooooo good, I had to let you know. So a couple of days ago I posted a recipe Sweet Orange Baked Pork Chops. Well, I had a couple of pork chops left over and I wanted something quick and easy tonight.
This stir fry was delicious, so here is how to make it.
1/2 medium onion
1/2 orange bell pepper ( any kind will do)
1 cup of chopped mushrooms
1 large clove of garlic
2 left over Sweet Orange Baked Pork Chops
2 clementine tangerines (it’s what I had and orange will do) 1 juiced, 1 segmented
1/3 cup soy sauce
1 tsp corn starch
1 1/2 tsp C & J Farms Sweet Orange and Herb
I chopped all of the veggies and heated the skillet with 1/2 cup of olive oil.
Then I added the veggies (bell pepper, onion, mushrooms, garlic) to the heated skillet, sprinkled the veggies with the C & J Farms Sweet Orange & Herb.
Next, I sliced up the left over pork chops and put into the skillet.
I added the corn starch and let things simmer for a couple of minutes in the skillet for the veggies to become al dente.
Now I add the Soy Sauce and the orange juice and the orange segments. Stir until sauce thickens (just about 1 minute) heat through. It’s ready to serve. Serve with cooked rice, noodles, riced cauliflower.
I didn’t make enough. We cleaned our plates. 🙂