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Bring a large pot of lightly salted water to a boil. Season pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat canola oil in a large stainless steel skillet over high heat. Add linguine to boiling water and cook 9 minutes. (If using rice noodles, cook 4 to 6 minutes. Drain, rinse under cold water and drain again.)
Meanwhile, add pork chops to oil in skillet and cook 4 to 6 minutes, depending on thickness, turning once.
While pork cooks, whisk broth, soy sauce, vinegar, sugar, sesame oil, ginger, garlic and cornstarch. Remove pork to a cutting board and reduce heat under skillet to medium-high. Add snow peas, red pepper and carrots to skillet. Cook 3 minutes. Add broth mixture; bring to a simmer and cook 2 minutes. Slice pork into strips. In a large bowl, toss noodles, pork, contents of skillet, scallions and sesame seeds and serve.