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    Home » Main Dishes

    Citrus Pork Stir Fry

    Published: Jan 29, 2016 · Modified: Apr 20, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    It's happening.

    In the past week I have:

    - Honked at "irresponsible kids" skateboarding in the middle of the road
    - Pulled silver hairs from my head
    - Slathered my face in expensive moisturizer before bed
    - Thought to myself that my new comforter was the best Christmas gift I've gotten in a while
    - Realized that Josh Duhamel looks even better with salt & pepper hair
    - Admitted {out loud} that my favorite radio station is Legends 100.3 {think Frank Sinatra, Ella Fitzgerald, Tony Bennet... etc.}
    - Fallen asleep before 9:30pm

    I also saw a photo of myself from just 5 years ago and thought, "Gah, I look so... rested."

    I'm a mom. In my mid-thirties. And there are times I see young girls and think that their shorts are inappropriately short.

    ::: Buries head in laundry pile composed entirely of yoga pants :::

    Getting to this part of life has made me realize the importance of quick dinners. Mostly because by the time my husband gets home, I cook, we eat, clean up and go through the playtime-bath time-bedtime routine for our kiddo, we have about 45 seconds left before both of us "shut down" for the night. {Meaning, we pass out on the couch while attempting to watch something.} I'm all for anything that will shorten the evening "to do's" and lengthen our downtime together.

    Whether or not you're facing the realities of aging, this Citrus Pork Stir Fry will be a welcome addition to your weekday cooking repertoire.

    I never used to know what to do with thin-cut boneless pork chops because they're so easy to overcook if you're pan searing or baking them, but I love how they work with this stir fry. They're the perfect thickness for cutting into thin strips like you'd get in a takeout meal. If you're not into pork, you can sub it out for chicken or even portobello mushrooms for a veggie version. You can also use any vegetables you have on hand to toss into this dish: peppers, zucchini, snow peas, you name it!

    I used orange juice and zest here, but I've also made it with lime juice and it turned out just as good {though a little more on the tart side}.

    The citrusy sauce brings it all together for a fast, filling meal that will leave you with plenty of time for doing whatever it is you'd rather be doing after dinner... or let's face it, for getting some extra shut eye.

    Maybe that'll get back that "rested" look I haven't seen in a while.

    Citrus Pork Stir Fry

    The Kitchen Prep
    Whether or not you’re facing the realities of aging, this Citrus Pork Stir Fry will be a welcome addition to your weekday cooking repertoire.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 1 pound thin-cut boneless pork chops sliced into strips
    • 1 small onion sliced
    • 2 cups broccoli florets
    • 1 cup carrots sliced into strips {I used halved baby carrots}
    • 4 scallions chopped {plus extra for garnish}

    For sauce:

    • ¼ cup low sodium soy sauce or tamari
    • ¼ cup fresh orange juice
    • 1 teaspoon orange zest
    • 2 teaspoons sriracha
    • 1 garlic clove grated or minced
    • 1 tablespoon honey
    • 1 tablespoon rice vinegar {or white balsamic}
    • 1 tablespoon cornstarch

    Instructions
     

    • Heat about a tablespoon of oil in a wok or a large pan over high heat. Add pork to hot oil and cook until lightly browned {it doesn't have to be all the way cooked through at this point}. Remove pork from pan with a slotted spoon and place on a plate. Set aside.
    • Add onion, broccoli and scallions to the hot oil and cook until the vegetables are beginning to become tender.*
    • Meanwhile, in a small bowl, combine all sauce ingredients. Whisk until smooth, making sure you don't have any lumps of cornstarch.
    • Add pork {and juices that have accumulated on the plate} back into the pan with the vegetables. Pour in sauce and toss together to coat. Cook until the sauce thickens a bit, about 1 to 2 minutes. Cover the pan and turn the heat down to low to allow the pork to cook through, about 3-5 more minutes.
    • Before serving, add the remaining scallions for a fresh crunch. Serve hot with a side of rice or quinoa.

    Notes

    Adapted from Martha Stewart 
    *If the pan is too dry or beginning to burn, add about ¼ cup water to the pan and scrape up the brown bits.
    « Game Day for Girlfriends
    Orange Chocolate Pudding »

    Reader Interactions

    Comments

    1. Barbara says

      January 05, 2017 at 7:48 pm

      I printed out your "printer friendly" recipe and it printed 12 pages. It could have fit on one page. You and your web site ought to be ashamed of yourself. I will never visit your site again.

      Reply
      • thekitchenprep says

        January 05, 2017 at 7:57 pm

        Hi Barbara, the recipe you printed happens to be one that was created before the "Print Friendly" button was installed -- it definitely should not have printed 12 pages! That's awful. Since I have over 500 recipes on the site, it will take me some time to go through and update each post so that the button works as it should. Normally, you can see a "print preview" of what will actually print out, and it will tell you how many pages and allow you to deselect any that you don't want printed -- I'm guessing you didn't take a look at that before hitting "print." I apologize for the unfortunate incident, but I can't say I'm ashamed of myself as I've never had anyone else tell me this was an issue. Now that I know, I can look into it and try to make sure it doesn't happen to someone else. Thanks for the heads up.

        Reply
    2. Helen says

      January 06, 2017 at 3:40 am

      I clicked on the print friendly icon - nothing. Had to copy and paste and when I did, it included more than just the recipe that I highlighted.

      Reply
      • thekitchenprep says

        January 06, 2017 at 12:32 pm

        Hi Helen, Thanks for letting me know. I just made a change to the post that should help with printing the correct area. Simply click the "Print Recipe" button inside the Recipe Box and it should work. Let me know if you have any trouble.

        Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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