If all goes as planned I'll be in my new house by this time next week. With that in mind, I've been trying to clean things out of the freezer. Rummaging around last night, I discovered a package of pork chops I had bought last year. Ok, about a year and a half ago. They needed to be used.
So I looked in the fridge and pantry to see what I had that might go with it. Napa cabbage, farmers market peppers, and a can of bean sprouts (2g carbs for the entire can!) were added to make this Szechuan Pepper Pork dish. The sauce is made from a base of Chinese black vinegar, Szechuan pepper, and a few good splashes of soy sauce. Since I don't eat rice, I find that chopped, quick sauteed cabbage makes a nice substitute and adds some texture to meals like this.