I consider this to be an Asian/American fusion. In fact, the flavors remind me of the always savory Chinese buffet steak and peppers.

Pinterest Inspired

Ingredients:

• 2 lbs. boneless pork chops, cut into bite sized pieces
• 2 Tbsp. vegetable oil
• 1 (0.75 oz.) packet brown gravy mix
• 1/2 c. water
• 1/4 c. honey
• 3 Tbsp. soy sauce
• 2 Tbsp. red wine vinegar
• 1/2 tsp. ginger
• 1/4 tsp. garlic powder
• 1 tsp. Nature’s Seasoning
• 1 onions, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• optional: fresh steam rice

Directions:

1. In a large electric skillet, heat the vegetable oil on medium-high. Toss the pork chops pieces into the oil being cautious not to crowd the skillet. Just cook until the exterior pink color is gone (they will continue to cook in the gravy later).
2. In a medium-sized bowl combine the gravy mix, water, honey, soy sauce, vinegar, ginger, garlic powder, and Nature’s Seasoning. Whisk until combined and pour over the meat. Add in peppers and onions. Stir until everything is coated in gravy, reduce heat to medium, and cover with a lid. Cook until the peppers and onions are soft (approximately 15 minutes).
3. Serve over steamed rice.

Yields 5 servings.

Eat, Bork, and Be Merry!