Ingredient: canola or peanut oil

Since Washington State has been on a shelter order since March 24, 2020, Scott and I have been trying to stay on the boat each weekend. It’s the only way we can stay sane these days.

Typically, I like to make simple and easy to prepare dinners when we’re on the boat, especially when the weather is nice. That’s because we typically are watching the sunset and I want to spend as much time upstairs enjoying the view, rather than cooking in the galley.

Have everything prepared ahead of time

Last weekend I decided to make one of my dad’s favorite meals – Asian marinated pork loin chops with stir fried veggies. This is super easy and if you have everything prepped ahead of time, then dinner will be ready in about 8 minutes.

Be sure to marinate the pork loin chops at least 4 hours. Another tip I have is, separate the cauliflower from the rest of the veggies. It will take the longest to cook, so start cooking it first.

This meal is so versatile that you can add or swap out any ingredient you wish.

Follow our boating blog for other great recipes and adventures throughout the Northwest and Caribbean.

Print Recipe

Asian Marinated Pork Chops with Stir Fried Veggies Yum

This is a family favorite dinner and very easy to prepare on a boat. The pork loin chops are super flavorful and the veggies offer an array of flavors and textures.

Course

Main Dish

Cuisine

Asian

Keyword

galley recipes

Prep Time

15 minutes

Cook Time

8 minutes

Servings

people

Ingredients

Marinated Pork Loin Chops

• 1/2 cup low sodium soy sauce
• 1/4 cup teriyaki sauce
• 2 tsp fresh ginger minced
• 1 tbl chili garlic sauce
• 1 tbl brown sugar
• 2 4 oz pork loin chops - boneless

Stir Fried Veggies

• 2 tbl canola or peanut oil
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 2 ea celery stalks, sliced diagonally
• 1 cup sliced yellow and red bell pepper
• 3 ea scallions, sliced reserve the green parts for serving
• 2 cups bean sprouts if you can't find fresh, canned works great
• 2 cups shredded cabbage or coleslaw mix
• 1 can sliced water chestnuts
• 1 cup sliced shiitake mushrooms
• 2 tbl soy sauce
• 1 tbl sesame oil

Course Main Dish Cuisine Asian Keyword galley recipes Prep Time 15 minutes Cook Time 8 minutes Servings people Ingredients Marinated Pork Loin Chops 1/2 cup low sodium soy sauce 1/4 cup teriyaki sauce 2 tsp fresh ginger minced 1 tbl chili garlic sauce 1 tbl brown sugar 2 4 oz pork loin chops - boneless Stir Fried Veggies 2 tbl canola or peanut oil 1 cup cauliflower florets 1 cup broccoli florets 2 ea celery stalks, sliced diagonally 1 cup sliced yellow and red bell pepper 3 ea scallions, sliced reserve the green parts for serving 2 cups bean sprouts if you can't find fresh, canned works great 2 cups shredded cabbage or coleslaw mix 1 can sliced water chestnuts 1 cup sliced shiitake mushrooms 2 tbl soy sauce 1 tbl sesame oil

Instructions

Pork Chops

1. Mix all of the marinade ingredients in a medium bowl. Place pork chops in a ziplock bag and add marinade. Marinate for at least 4 hours and no more than 6. These are best cooked on a grill. Light the grill to medium high and cook on each side about 3 minutes. You will want to start your veggies before the pork, as they will take a bit longer.

   

Stir Fried Veggies

1. In large saute pan, wok or skillet, heat the canola oil over high heat. Add cauliflower and cook for about 2- 3 minutes. Add all remaining veggies except water chestnuts and green scallion tops and stir frequently. Cook for about 5-6 minutes. In a small bowl, mix soy sauce with sesame oil. Add to the skillet with water chestnuts and green scallion tops. Serve immediately.

   

Share this Recipe