H&J's Asian Pork Stir Fry

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1/2 Cup Chicken Broth (Reduced Sodium)

1/2 Cup Dry Sherry

1/2 Cup Soy Sauce (Reduced Sodium)

6 Tbsp Sweet Chili Sauce

2 Tbsp Brown Sugar

4 Tsp Hoisin Sauce

4 Tsp Toasted Sesame Oil

1/2 Tsp Red Pepper Flakes

1 lb Pork Tenderloin, sliced thinly

8oz Chinese Noodles

1/4 Cup Peanut Oil, plus 1 Tbsp

2 1/4 Cups Fresh Asparagus, cut in 1inch pieces

2 Cups Red Bell Peppers, sliced thinly

1 Cup Leeks, sliced thinly

2 Tbsp Fresh Ginger, minced

4 Tsp Garlic, minced

Toasted Sesame Seeds (optional)

In a large glass bowl, whisk together first 8 ingredients. Add pork and let marinate for 20 minutes at room temperature. 

In a large pot bring some water to a boil and add the noodles. Boil for 8mins. Strain noodles.

Heat 1 Tbsp peanut oil in a large pan or wok over high heat. Add noodles and crisp, about 3mins. Flip noodles and repeat. Remove noodles and set aside on a paper towel lined plate. 

Add 1/4 Cup peanut oil to pan or wok over high heat. Add Pork (do not discard marinade). Cook pork for 3 mins, stirring frequently (until cooked). Transfer pork to a plate and set aside. Add asparagus and red bell peppers to pan, stirring frequently for 3mins. Add leeks, ginger, garlic and cook 1min, stirring frequently. Add pork and reserved marinade to pan and cook for 3mins, stirring frequently. Remove from heat. Serve over noodles and sprinkle with sesame seeds (if desired).

1 Tbsp All Purpose Flour

1 Tsp Kosher Salt

2 Tsp Rubbed Sage

1 Tsp Dried Minced Garlic

1 Tsp Thyme Leaves

1/2 Tsp Ground Allspice

1/2 Tsp Hungarian Sweet Paprika

4 Bone-in Pork Chops, seasoned with salt and pepper

2 Tbsp Olive Oil

1 White Onion, thinly sliced

2 Red Apples, thinly sliced

1/2 Cup Apple Juice

1 Tbsp Brown Sugar

Mix first 7 ingredients in a small bowl.  Sprinkle 1/2 Tbsp of the flour mixture on each side of pork chops. Reserve remaining flour mixture. 

Heat oil in a large skillet over medium high heat and brown pork chops, about 2mins per side. Set pork chops aside. In same skillet add onion and cook 3mins, stirring frequently. Add apples and cook an additional 2mins, continuing to stir frequently. Add juice, brown sugar and reserved flour mixture, stirring well to combine. Return pork chops back to skillet and bring to a boil. Cover skillet and reduce heat to low. Let simmer until internal temperature of pork chops reaches 165 degrees F, about 7mins. Serve with red potatoes and broccoli.

Sauce

1 Can (8oz) Crushed Pineapple

1/3 Cup Sugar

1/4 Cup Rice Vinegar

1 Tbsp Yellow Mustard

2 Tsp Fresh Ginger, minced

1/2 Tsp Red Pepper Flakes

1 Tbsp Cornstarch

1 Tbsp Water

Kosher Salt to taste

Nuggets

1/4 Cup Cornstarch

2 Tsp Kosher Salt

1/2 Tsp Cayenne Pepper

1/4 Cup Whole Milk

1 Egg

1 1/2 Cups Panko Bread Crumbs

1 lb Pork Tenderloin

6 Cups Canola Oil

For the sauce, combine first 6 ingredients in a small saucepan and bring mixture to a simmer. Mix together cornstarch and water in a small bowl until blended. Then add it to the sauce mixture and whisk constantly until sauce thickens, about 1min. Season with salt to taste. Set aside and let cool.

For the nuggets combine 1/4 cup cornstarch, 1 tsp salt and cayenne in a bowl. Whisk together milk and egg in a separate bowl. Mix panko and remaining 1 tsp salt in a third bowl. Toss pork pieces with cornstarch mixture to coat, then dip it in egg milk mixture, let excess drip off, then coat in panko mixture, pressing to adhere. Heat oil in a large sauce pan over medium high heat to 350 degrees. Fry pork in batches until golden, 3mins per batch. transfer nuggets to a paper towel lined plate, season with salt. Serve nuggets with sauce.