Monday, May 17, 2010

Pork and Carrot Stir-Fry

I haven't cooked anything good (or bad) in awhile - I've been surviving on basic cooking and Moe's.  So today at work I decided I was going to come home and cook something with pork. I didn't have any soy sauce, cabbage, sprouts, or any vegetable other than carrots.. so this is what I came up with. And it turned out pretty dang good!
I served it with a premade three cheese tortellini, but it could be served with any side.

  • Thinly cut pork chops, cut into bite-sized pieces
  • Carrots, sliced diagonally (or cut in circles)
  • Salt, pepper
  • Fresh thyme
  • 3 cloves of garlic
  • Olive Oil
  • Chicken broth
  • Honey
Cook the garlic in about 3 tbsp of olive oil on medium-high heat and as soon as the garlic begins to color, throw in the pork and toss. Add in salt to taste, grind in some fresh pepper, and toss with fresh thyme.  Cook until pork is no longer pink. Place pork on a plate and drizzle with about 1 tbsp of honey (you don't have to use honey, I just found that it tied the pork and the carrots together). Place in a warm oven.

In the same pan, with the same oil, throw in your sliced carrots, thyme, salt, and pepper and cook on a medium-high heat. I browned the carrots for about a minute and then added in about 1/4 cup of chicken broth and brought down the heat to about a medium. Let the carrots cook, tossing them gently every few minutes. When the chicken broth is reduced, add in the pork and toss the mixture.

Yummy :)

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