I love homemade egg rolls, but they take a lot of time. And, let's face it, deep-fried egg rolls are not so healthy. This simple dish takes all of the good things from the inside of an egg roll. You can add some fresh broccoli or your favorite fresh vegetable to make this recipe your own. It's also very good served over brown rice. I like to add some hot-mustard sauce or soy sauce on the side when serving.
6 boneless breakfast pork chops (these are sliced thinner than regular chops)
1 tablespoon canola oil
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
salt to taste
1 medium onion, chopped
2 packages of shredded cabbage/slaw mix (16 oz bags that include carrots)
1 can sliced water chestnuts (optional)
2 tablespoons rice vinegar
1 tablespoon soy sauce
Slice pork chops into thin strips or bite size pieces. In a small bowl mix pork, oil, black pepper, cayenne pepper and salt until the spices and oil coat all the pieces of pork. In a non-stick skillet over medium heat saute the pork until no longer pink. Add onion and continue cooking until tender and pork is browned. Add cabbage/slaw mixture & water chestnuts. Don't be alarmed that this looks like a lot of cabbage because it will cook down quickly. Add vinegar and soy sauce over cabbage. Continue stirring and cooking about 3-5 minutes over medium heat until cabbage is slightly tender. It will cook down to about half the amount you started with in the beginning.