An easy prep-ahead meal for your busy weeknights! Orange Pork Stir-Fry is veggie-loaded and can be made and on the table in less than 30 minutes.
This recipe was created in partnership with our friends and Farmers at MN Pork Board.
Simply satisfying and oh so tasty.
Orange Pork Stir-fry is made all in one pan with simple, real food ingredients, quality lean protein, loads of veggies and a homemade stir-fry sauce. Thanks to this recipe being prep-ahead friendly, it’s perfect for busy weeknights when time is not in your favor and you need to get dinner on the table fast. You know what I’m talking about…those times when your kids and/or spouse are scrounging around in the kitchen because they’re hungry or asking the infamous “What’s for dinner?” question. Orange Pork Stir-Fry to the rescue!
A big thanks to the Minnesota Pork Board…
Before I dive into this recipe, I first want to thank Minnesota Pork Board for teaming up with us on this pork recipe series. Pork is a meat that both Jess and I regularly have on our menus, but for whatever reason, we seem to be lacking on pork recipes on our blog. That being said, we’re excited to bring you four delicious and simple pork recipes over the next couple of months and we’re kicking things off with this easy Orange Pork Stir-Fry featuring boneless pork chops. We love that pork chops aren’t processed and are leaner than other cuts of pork. For reference, a 4 oz. chop provides 24 grams of protein and just 6 grams of fat.
Fun Fact from the MN Pork Board:
- Over the past 50 years, U.S. pig farmers have made great strides in sustainability: 25.1% less water, 7.7% less carbon, 7.0% less energy, and 75.9% less land. Read more about Minnesota’s pig farming here, about the value of this industry in the state of Minnesota, the strides it has made in sustainability, and the commitment to make animal care a top priority.
The stir-fry sauce is made with coconut aminos instead of soy sauce for a lower sodium option.
Make mealtime a breeze!
Taking just 15-minutes to complete these four prep ahead steps, whether you make them part of your your weekend meal prep or tackle them the day before Orange Pork Stir-Fry is on your menu, will help to make mealtime a breeze and get dinner on the table FAST!
- Pre-slice the pork chops. This can be done 1-2 days in advance. Tip: Slice the pork chops when partially frozen.
- Mix the stir-fry sauce (do not simmer it) and store in an airtight container in the fridge until ready to cook. This can be done 2-3 days in advance.
- Pre-chop all of the veggies and store in an airtight container in the fridge until ready to cook. This can be done 2-3 days in advance.
- If serving with rice, cook the rice and store it in an airtight container in the fridge. Reheat when ready to serve. This can be done 2-3 days in advance.
This recipe also reheats nicely, making leftovers a great for a next-day lunch making it a perfect option for your weekend meal prep!
Serve it up over your favorite rice or for a grain-free option, you can serve it over cauliflower rice or on top of a bed of greens.
As with most stir-fry recipes, my favorite way to serve Orange Pork Stir-Fry is on top of basmati rice. I love how the rice soaks up the sauce creating delicious flavor in every fork full! Now if you’re looking to add even more veggies to this meal or you’d like to keep it grain-free or Whole30-compliant you could also serve it over cauliflower rice or over a bed of greens. Both are great options! For garnishes, I tend to stick with sesame seeds, sliced green onion and crushed red pepper for a little heat.
A versatile recipe and an easy way to use up them veggies.
In addition to all of the great things I stated above about Orange Pork Stir-Fry, it’s also worth mentioning that you can change up this recipe by using veggies you have on hand, what’s in season or what your family’s preferences are. Here are some veggies that you could consider for this recipe – broccoli, broccoli slaw, cabbage, cauliflower, zucchini, snap peas, bok chop, bell peppers, carrots, parsnips, green beans, water chestnuts, celery, asparagus, pre-mixed blend of stir-fry veggies and the list goes on. Now go give this recipe a try and as always we’d love for you to report back in the comments below!
For the sauce:
- 3/4 cup chicken broth
- 1/3 cup coconut aminos (may substitute wheat-free tamari or soy sauce)
- Juice of 1 large orange + 2 tsp. orange zest
- 1 tsp. toasted sesame oil
- 3 cloves garlic, minced or 1 ½ tsp. garlic powder
- 1 tsp. freshly grated ginger or 1⁄2 tsp. ground ginger
- 1 tsp. honey (omit for Whole30)
- 1/2 tsp. crushed red pepper
- Salt & pepper to taste
- Optional for thickness – 2 tsp. arrowroot starch
For the stir-fry:
- 1 lb. boneless pork loin chops, thinly sliced
- 1 Tbsp. avocado oil or olive oil
- 2 small head broccoli, cut into florets (~2 cups)
- 1 small zucchini, sliced into half moons (~1½ cups)
- 1 cup sugar snap peas
- 3/4 cup sliced onion
- 1 sweet bell pepper, thinly sliced (about 1 cup)
- 2 medium carrots, cut into ribbons with vegetable peeler
- 1 small can sliced water chestnuts
- Sesame seeds, cilantro, crushed red pepper
**Feel free to use 7-8 cups of any combination of vegetables – broccoli, cabbage, zucchini, cauliflower, snap peas, bell peppers, green beans, water chestnuts, celery, asparagus etc.
- Combine stir-fry sauce ingredients (except the arrowroot) in a small bowl. Whisk and set aside.
- Heat 1⁄2 Tbsp. oil in a large sauté pan, wok, or skillet over medium-high heat.
- Add the pork and cook until no longer pink – about 3 minutes on each side. Remove pork to a plate and set pork aside.
- In the same pan, add the remain 1/2 Tbsp. oil. When the pan is hot, add the broccoli, sugar snap peas, zucchini, onion, and bell pepper. Stir-fry for 7-8 minutes or until crisp tender. Add the carrots and water chestnuts and continue to stir-fry for 1-2 minutes. Remove from pan and set aside.
- To the same pan, add the stir-fry sauce. Bring to a boil and then turn down heat, and simmer for 5 minutes. Once sauce is slightly reduced, add 2 tsp. of arrowroot to thicken (this is optional).
- Add the pork and veggies back to the pan and cook for an additional 2-3 minutes or until meat is warmed through and vegetables are tender.
- Serve over rice (or cauliflower rice) and top with sesame seeds, cilantro, sliced green onion and crushed red pepper if desired.
- Serving Size: 1/4 of recipes (without rice or honey)
- Calories: 340
- Sugar: 8 g
- Sodium: 530 mg
- Fat: 15 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 25 g
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This post was made possible by our friends at MN Pork Board. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
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