Cut the pork chops in small strips and toss with the garlic powder and salt to coat. Set aside.
1 lbs boneless pork chops trimmed and cut into strips, 1 tablespoon garlic powder, Kosher Salt, ½ lb Kale Leaves with stems removed and chopped small
Heat a large skillet over medium-high heat and spray with non-stick cooking spray. Add the garlic coated pork and brown. Some of the garlic will stick to the bottom of the pan, that’s ok. We will be deglazing to get all that flavor up.
2 cups of cooked brown rice
While the pork is browning whisk the corn starch, water and soy sauce together.
1 tablespoon corn starch, ½ cup of water, 1 tablespoon of Soy Sauce
Once there is no more pink visible on the pork, add the sugar snap peas and cook for 1-2 minutes. Add the corn starch/soy sauce mixture and toss everything scraping the bottom to get all the brown bits. It should immediately start to thicken. If it gets too thick, add a splash of water.
1-2 cups Sugar Snap Peas
Lower everything to a simmer and prepare the Kale ginger rice.
Kale Ginger Rice
To prepare the rice, spray a non-stick skillet with non-sticking cooking spray and pre-heat over medium-high heat. Add the kale and water. This will help it wilt a bit.
Once the kale deepens in color and the water evaporates (1-2 minutes) add the rice and mix everything together.
1 tablespoon of water
Grate the frozen ginger root into the skillet and mix in the soy sauce.
2 tablespoon soy sauce, 1 inch chunk of ginger root frozen
Served a scoop of the rice with a scoop of the Garlic Pork with Sugar Snap Peas on top.