- Prep: 5 min
- Cook: 20 min
- Total: 25 min
- Servings: 4
1 tablespoon vegetable or peanut oil
4 center-cut boneless pork chops (about 4–5 ounces each), cut into 1-inch cubes
2 tablespoons all-purpose flour
2 cups broccoli florets, trimmed
2 carrots, peeled and very thinly sliced on the diagonal
Step 1Heat oil until shimmering in a large skillet over high heat.
Step 2Dredge the pork in the flour until well-coated; add to the skillet and cook until all sides are golden and an internal temperature of 145°F has been reached, 5 to 7 minutes. Remove pork from skillet and let it stand for 3 minutes.
Step 3In the same skillet over high heat, stir in the broccoli and carrots and cook until the vegetables have turned bright in color and are still crisp, 3 to 5 minutes.
Step 4Return pork to the skillet, stir in the dressing and cook until just heated through, another 3 to 5 minutes. Let stand 3 minutes, then serve.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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