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Author Notes: My father often cooked these Taiwanese Pork Chops when I was a kid, and I would help him make them. They are juicy, tender, and flavorful. I couldn’t remember the recipe. So I asked my Mom if she could show me. You can watch us making it in a video on my blog, The Actor's Diet. —Lynn Chen
- 4 Cloves Garlic
- 7 Stalks Scallion
- 1 pound Pork Loin (Boneless Center Cut Chops)
- 7 tablespoons Soy Sauce
- 2 tablespoons Sesame Oil
- 1 teaspoon White Pepper
- 3 tablespoons Cornstarch
- 2 tablespoons Extra Light Olive Oil (or any other cooking oil that can withstand high heat)
- 2 Heads Broccoli and Stems
- Mince the garlic and scallions; set them aside on a plate.
- Cut the pork to about 1/4 inch thickness. Pound thin with a mallet on both sides. Use your hands to combine the meat with 4 tablespoons of the soy sauce, sesame oil, cornstarch, and pepper. WASH YOUR PORKY HANDS. Let it sit for 5-10 minutes.
- Preheat the olive oil over high heat. When the pan is hot, add each pork piece in a single layer (you gotta keep 'em separated). Let the meat cook for 2 minutes, until lightly browned, then flip over. Add garlic and scallions, and the remaining 3 tablespoons of soy sauce. Cook for another 2 minutes, stirring occasionally. Cover with a lid for an additional minute, then turn the heat off.
- Meanwhile, chop/wash the broccoli into large spears. Remove the pork from the pan, keeping all the yummy, leftover juices in the pan. Turn the stove back on high and stir fry the broccoli in that pork sauce, stirring constantly for about 2 minutes. Cover for 1 minute, and plate the broccoli. Add the cooked pork on top, and enjoy with rice or a steamed scallion bun.