Makes: 4 servings
Prep: 20 mins
Cook: 15 mins
- 1 pound boneless pork chops
- 1/2 cup flour
- 2 teaspoons salt
- 1/4 cup vegetable oil
- 1 small head napa cabbage, cored and thinly sliced crosswise (about 7 cups)
- 4 cloves garlic, finely chopped
- 1 1-inch piece fresh ginger, finely chopped (about 2 tablespoons)
- 3 tablespoons store-bought teriyaki sauce
- 2 mangoes, cut into matchsticks
- 2 cups bean sprouts
- On a work surface, place a pork chop between 2 sheets of plastic wrap and, using a meat mallet, pound 1/4 inch thick; repeat with the remaining chops. Slice into 1/4-inch-thick strips. In a shallow bowl, whisk together the flour and salt; add the pork and toss.
- In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Shake off any excess flour from the pork and arrange in a single layer in the skillet. Cook until browned and crisp on one side, about 3 minutes; turn and cook, stirring, until browned all over, 2 to 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil and the cabbage to the skillet and cook, stirring occasionally, until the cabbage begins to brown, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds. Stir in the teriyaki sauce, then toss with the pork and mangoes. Top with the bean sprouts.
- Stand the mango on the stem end. Cut off the round halves, keeping your knife parallel to the large, oval seed in the center.
- Cut a crosshatch pattern into each half with your knife, being careful not to cut all the way through the skin.
- Press on the skin side of the mango to "pop" out hte mango cubes, using a small knife to help remove them from the skin.