Directions

1. In a skillet cook pork loin chops in olive oil over medium heat.
2. While pork cooks heat a large saucepan of water on high for pasta.
3. Meanwhile chop vegetables and place in a wok or skillet. Mix together orange juice, soy sauce, fresh ginger and cornstarch and pour over vegetables. Turn heat on to medium and stir to mix.
4. Turn pork and reduce heat to medium-low. Add pasta to boiling water, stir and continue to cook on high, reducing the heat slightly if pot begins to boil over.
5. Continue simmering and stirring vegetables, reduce heat slightly as sauce begins to thicken. Add sugar snap peas and cashews.
6. When pasta is cooked through, drain and rinse. Place in a serving dish, smother with sauce and vegetables and top with petite pork loin chops.

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