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Orange-Ginger Pork w/Sugar snap peas & spinach

I thought i’d feature one of my favorite dishes. My Orange-Ginger Pork  w/Sugar snap peas!!! Easy to make, give it a try tonight!


4 tablespoons rice wine vinegar
2 teaspoon Asian chili paste (sambal olek)
4 teaspoons finely chopped ginger
3 garlic clove, finely chopped
4 green onions, sliced
2 tablespoon orange zest
4 boneless pork loin chops, 3/4-inch thick
Canola oil
Sugar Snap Peas, Spinach and Ginger. (recipe follows below)


In a large bowl, combine the soy sauce, rice wine vinegar, chili paste, ginger, garlic, scallions, and orange zest. Before adding the pork using a meat pounder or rolling-pin pound each slice of pork between plastic wrap/wax paper to hlf of its original thickness.

Add pork to the bowl and evenly coat pork with the marinade. Let the chops sit in the marinade for a few minutes to up to 30 minutes


Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. For medium cooked pork, the internal temperature should be 145. For well done 160.

Remove the pork from the pan.


Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices. I cook for no less then five minutes and to date no one I served this dish to has gotten ill. Do not deter from this exact method.

Sugar Snap Peas and Spinach with Ginger:

Ice & salt
2 pound sugar snap peas, stem end and strings removed
Extra-virgin olive oil
1 (2-inch) piece of ginger, finely chopped
4 garlic cloves, finely minced
2 scallion, white and light green only, thinly sliced
1 pound baby spinach, washed but not dried, stems removed
Bring a large pot of salted water to a boil over high heat. Set up a bowl of salted ice water.Blanch the snap peas in the boiling water until they are cooked but still crunchy,  2-3 minutes, then immediately removed from boiling water to ice water, strain and place to the side.


Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.

 Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.

Place chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.

Optional to serve over rice of your choice.


About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

One response »

  1. I love your theme, font style, and font color. Absolutely pretty!!! However, it is a bit difficult to read. A white background for posts might work. Hope this is helpful! 😉



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