Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 2 pounds pork chops
• 2 tablespoons vegetable oil
• 1/2 cup soy sauce, divided
• 1/2 cup honey
• 1/2 cup water
• 3 zucchinis, thickly sliced
• 2 carrots, thinly sliced
• 1 onion, cubed
• 1/2 green bell pepper, sliced
• 1/2 stalk celery, thinly sliced

Instructions

1. Mix together 1 tablespoon vegetable oil, ginger, garlic, paprika, cinnamon, orange zest, cloves, and cardamom in a bowl to form a paste and rub the pork chops with the spice paste.
2. Heat 2 tablespoons vegetable oil in a large deep skillet and pan-fry the chops over high heat until browned and no longer pink inside, about 10 minutes per side. Pour in 1/4 cup soy sauce and coat the chops with soy sauce. Pour in honey, remaining 1/4 cup soy sauce, and water; mix thoroughly. Reduce heat to medium.
3. Stir in zucchinis, carrots, onion, green bell pepper, and celery; cook and stir vegetables until cooked through but still slightly firm, about 10 more minutes.