Grilled Pork with Bean Sprout Stir-Fry
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Tender grilled pork chops pair beautifully with a vibrant stir fry loaded with fresh bean sprouts, which are packed with vitamin C and antioxidants that support your immune system. The best part? Most of these ingredients are affordable staples I always have on hand, and the whole meal requires minimal prep work. Ginger and garlic infuse everything with incredible flavor while sesame oil adds that authentic Asian touch that makes it feel like you're ordering takeout at home.
Ella x
Ingredients
- 4pork chops(1-inch thick)
- 946 mlfresh bean sprouts(rinsed and drained)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 2 tablespoonsvegetable oil(for grilling)
- 3scallions(sliced)
- 1red bell pepper(julienned)
- to tastesalt and black pepper
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Pat pork chops dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 10 minutes to allow seasoning to penetrate.
Tip: Dry meat ensures better browning and a crispy exterior when grilled.
- 2
Preheat grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
- 3
In a small bowl, whisk together soy sauce, minced ginger, minced garlic, sesame oil, and rice vinegar to create the sauce. Set aside.
Tip: Make the sauce ahead so flavors can meld while you grill the pork.
- 4
Place pork chops on the hot grill and cook for 5-7 minutes on the first side without moving them, then flip and grill another 5-7 minutes until internal temperature reaches 145°F. Transfer to a rest plate.
Tip: Don't flip too early; allow a good crust to develop for better flavor.
- 5
While pork rests, heat vegetable oil in a large wok or skillet over high heat until shimmering.
- 6
Add sliced scallions and julienned red bell pepper to the hot oil and stir-fry for 2 minutes until fragrant and slightly softened.
- 7
Add the fresh bean sprouts and the prepared sauce to the wok, tossing constantly for 3-4 minutes until bean sprouts are heated through but still retain a slight crunch.
Tip: High heat and constant motion prevent the sprouts from becoming mushy.
- 8
Divide the bean sprout stir-fry among four plates, top each with a grilled pork chop, and garnish with sesame seeds.
Tip: Serve immediately while the pork is still warm and the sprouts have their best texture.
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