Today was a day spent asking myself the $64,000 question: What should I make for dinner tonight?? I looked in the freezer and saw some thick center-cut pork chops I had wrapped individually. I took one nice sized chop out to thaw and spent an hour on the internet trying to decide how to make it into dinner. I narrowed my search down to something with an Asian flair and since I still had a few of the Cara Cara oranges left, thought it would be good idea to find a recipe incorporating orange in it. I found the perfect recipe: Orange Pork Stir-Fry at Cookreceipts.com. I made a few subtle changes, only used green onions along with carrots that I had sliced on a mandoline, and decided to serve the stir-fry over brown rice. I love the chewiness of brown rice, though it does take a bit longer to cook than white rice. It was all delicious! I'll be making this again!
Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, mirin, ginger and orange zest peel in small bowl. Add pork; marinate one hour. Drain pork; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add pork; stir-fry 3 minutes, or until pork is lightly browned. Add vegetables; stir-fry 3 to 5 minutes until vegetables are tender-crisp. Combine cornstarch with marinade; add to pan, stir until thickened. Serve immediately over rice.
