This pork chop stir-fry is a fast, takeout-style dinner made with tender pork, fresh vegetables, chewy noodles, and a glossy sweet-and-savory sauce. Made with beef broth, soy sauce, honey, sesame oil, and a touch of heat, it’s ready in under 30 minutes and perfect for easy weeknight cooking or next-day leftovers.
This everyday pork chop stir-fry delivers all the takeout-style flavor you crave, made with better-quality ingredients at home. Tender pork, lots of fresh vegetables, and chewy noodles are tossed in a glossy, sweet-and-savory sauce made with beef broth for maximum flavor, soy sauce, honey, sesame oil, and chili garlic sauce (or a pinch of chili flakes), then thickened with a little cornstarch so it clings to every bite.
When I need a fast, satisfying weeknight dinner, this is the recipe I reach for. It’s flexible with whatever veggies you have on hand, ready in under 30 minutes, and the leftovers make an excellent, packable lunch for the next day.
Basics of a great stir-fry
Stir-fry dishes are a quick and easy way to make dinner. Ingredients cook quickly by heating a small amount of oil in a large frying pan or wok. Make sure to stir or toss continuously to evenly distribute the heat and prevent sticking. Stir-fry dishes are simple to make with these tips:
- Prepare your ingredients – once things heat up, they move quickly so make sure the vegetables, meat, and sauce are ready to go.
- Use a large frying pan or a wok – a large frying pan or wok has a large surface area making it ideal for stir-fries.
- Make sure your pan is hot – the key to stir-frying is cooking ingredients at high heat for a short amount of time.
- Use a small amount of oil – you don’t need a lot; when it heats up, roll it around the pan to cover the surface and prevent sticking.
- Slice the meat thinly – slicing meat thinly and against the grain will increase its tenderness.
- Be careful not to overcook your vegetables – just 2-3 minutes; they will still have some crunch.
- Thicken the sauce – adding cornstarch to the sauce (as this recipe does) thickens it which helps it stick to the noodles.
- Garnish with aromatics – add cilantro, green onions, or other fresh aromatic herbs at the end for a fresh element.
Stir-fry variations to try
The great thing about stir-fries is how endlessly versatile they can be. Here are some variations to try:
- Serve it with brown or white rice instead of noodles. There will be lots of tasty sauce to drizzle over the rice!
- Mix up the vegetables . Instead of the veggies listed, use 8 cups of your favorites. A few others to try are: bean sprouts, edamame, snow peas, zucchini, onion, corn, cabbage, or water chestnuts.
Pork Chop Stir Fry Recipe
- Pin
Ingredients
Stir Fry Sauce
- ▢ 2 tablespoons cornstarch
- ▢ 1 cup beef broth
- ▢ ¼ cup tamari or Japanese soy sauce
- ▢ ¼ cup honey
- ▢ 1 tablespoon sesame oil
- ▢ 1 teaspoon chili garlic sauce (or a pinch of chili flakes)
Pork Chop Stir Fry
- ▢ 8 ounces ramen noodles
- ▢ 2 tablespoons vegetable oil
- ▢ 1 lb boneless pork chops (thinly sliced against the grain)
- ▢ 2 medium carrots (thinly sliced)
- ▢ 1 medium red pepper (thinly sliced)
- ▢ 2 cups snap peas (sliced in half if large)
- ▢ 2 cups broccoli florets
- ▢ 1 cup sliced mushrooms
- ▢ ¼ cup minced ginger
- ▢ 4 large garlic cloves (minced)
- ▢ Sesame seeds and minced cilantro (to serve)
Instructions
- Bring a medium-sized pot of water to a boil over high heat. Add the ramen and cook for 1 minute less than the package directions – the noodles will cook more in the sauce. Drain the noodles and rinse them well under cold water. 8 ounces ramen noodles
- While the water is heating, make the sauce. Add the cornstarch to a 2-cup measuring cup. Add a little of the beef stock and mix to dissolve the cornstarch. Add the remaining stir fry sauce ingredients and mix again. 2 tablespoons cornstarch, 1 cup beef broth, ¼ cup tamari or Japanese soy sauce, ¼ cup honey, 1 tablespoon sesame oil, 1 teaspoon chili garlic sauce
- Heat the oil in a wok or large frying pan over medium-high heat. Add the sliced pork chops and cook until they are no longer pink and starting to brown, about 5 minutes. Remove them from the pan. 2 tablespoons vegetable oil, 1 lb boneless pork chops
- Add the veggies, ginger, and garlic to the pan and stir fry for 2-3 minutes, just until they begin to soften. 2 medium carrots, 1 medium red pepper, 2 cups snap peas, 2 cups broccoli florets, ¼ cup minced ginger, 4 large garlic cloves, 1 cup sliced mushrooms
- Return the cooked pork chops to the pan and add the cooked noodles. Stir the sauce then pour it into the pan. Mix the noodles around gently using tongs until the sauce thickens, about 2 minutes. Serve topped with sesame seeds and minced cilantro.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Other popular stir-fry recipes
Teriyaki Stir Fry with Chicken and Veggies
Pineapple Pork Stir Fry
Vegetarian Noodle Stir Fry
Chicken Cabbage Stir Fry
Pork Chop Stir Fry Recipe
Ingredients
Stir Fry Sauce
- 2 tablespoons cornstarch
- 1 cup beef broth
- ¼ cup tamari or Japanese soy sauce
- ¼ cup honey
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce , or a pinch of chili flakes
Pork Chop Stir Fry
- 8 ounces ramen noodles
- 2 tablespoons vegetable oil
- 1 lb boneless pork chops , thinly sliced against the grain
- 2 medium carrots , thinly sliced
- 1 medium red pepper , thinly sliced
- 2 cups snap peas , sliced in half if large
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- ¼ cup minced ginger
- 4 large garlic cloves , minced
- Sesame seeds and minced cilantro , to serve
Instructions
- Bring a medium-sized pot of water to a boil over high heat. Add the ramen and cook for 1 minute less than the package directions - the noodles will cook more in the sauce. Drain the noodles and rinse them well under cold water. 8 ounces ramen noodles
- While the water is heating, make the sauce. Add the cornstarch to a 2-cup measuring cup. Add a little of the beef stock and mix to dissolve the cornstarch. Add the remaining stir fry sauce ingredients and mix again. 2 tablespoons cornstarch, 1 cup beef broth, ¼ cup tamari or Japanese soy sauce, ¼ cup honey, 1 tablespoon sesame oil, 1 teaspoon chili garlic sauce
- Heat the oil in a wok or large frying pan over medium-high heat. Add the sliced pork chops and cook until they are no longer pink and starting to brown, about 5 minutes. Remove them from the pan. 2 tablespoons vegetable oil, 1 lb boneless pork chops
- Add the veggies, ginger, and garlic to the pan and stir fry for 2-3 minutes, just until they begin to soften. 2 medium carrots, 1 medium red pepper, 2 cups snap peas, 2 cups broccoli florets, ¼ cup minced ginger, 4 large garlic cloves, 1 cup sliced mushrooms
- Return the cooked pork chops to the pan and add the cooked noodles. Stir the sauce then pour it into the pan. Mix the noodles around gently using tongs until the sauce thickens, about 2 minutes. Serve topped with sesame seeds and minced cilantro.
