Asian Chops

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 1999


  • 4 (1 lb/500 g total) boneless pork loin chops
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons vegetable oil
  • 2 onions chopped
  • 1 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon cornstarch
  • 1 tablespoon liquid honey
  • 1 sweet red pepper sliced
  • 1 can sliced water chestnut drained
  • 1 1/2 cup snow pea trimmed and halved


Season pork chops with salt and pepper.

In skillet, heat vegetable oil over medium-high heat; cook chops for 3 to 4 minutes per side or until browned and just a hint of pink remains inside. Transfer to plate; keep warm.

Add onions to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened.

Whisk together water, soy sauce, ketchup, cornstarch and liquid honey, add and boil for 3 minutes.

Add sweet red pepper and water chestnuts, cover and cook over medium heat for 3 to 5 minutes or until tender.

Meanwhile, in saucepan cook snow peas, covered, for 4 minutes or until tender-crisp.

Return pork and accumulated juices to pan along with the snow peas.

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Asian Chops