Pork chop noodles

Over the years, I submitted many recipes to Sunset Magazine, but the only one that was ever published was my mother’s recipe for Pork Chops in honey and apple-cider vinegar, which appeared in the 2002 Thanksgiving issue (see above).  Unfortunately, they changed the recipe, so this is the original.   When I came to visit for the holidays, my mother made the dish served over chinese noodles:

  • Four pork chops approximately ½” thick
  • ¼ tsp anise seed
  • 1 tsp salad oil
  • 1 white onion, peeled and sliced
  • Salt and pepper to taste
  • ¼ cup apple-cider vinegar
  • 1 tbsp light soy sauce
  • 1 tbsp honey
  • Salt and pepper to taste

In a large, deep non-stick skillet, bring three cups of water to a boil, add anise seed.  When the water is boiling, add the pork chops and parboil them just till they turn color.  Remove the chops and discard the anise water.  Pat the pork chops dry with a clean kitchen towel.  Return the skillet to the stove and heat salad oil in it over high heat.  When the oil is hot, add the pork chops and brown them on either side.  Remove the chops and add the sliced onion.  Saute until the onion is soft.  Return the chops to the pan and reduce the heat to medium-high.  Add vinegar, soy sauce and honey and cover and cook for about 15 minutes or until chops are cooked through.

While chops are cooking, heat up a generous quantity of water in a large pot.  While water is heating wash and trim 2 cups baby Chinese broccoli or spinach.

When water is boiling, add 8 oz thin dried Chinese noodles (for soup, the kind that cook in about 5 minutes)  after three minutes, add vegetables.  Cook about two minutes more or until noodles are done.  Drain.  Remove vegetables and mix them with

  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp sugar

Portion noodles into 4 large bowls, top each with one pork chop, a bit of the pork chop sauce and vegetables.  Makes four servings.

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