Soy-Ginger Pork Chops with Bok Choy

Bok choy is a fall staple on our CSA list and something we enjoy. Unfortunately we don't experiment with it a whole lot. Our favorite dish to make with bok choy is this stir fry. We made the stir fry a few weeks ago and I wanted to get bok choy again from the CSA but didn't want a repeat stir fry. I googled around a bit and found this recipe which calls for stir frying the bok choy and serving with a marinated pork chop.

Martha Stewart's Soy-Ginger Pork Chops with Stir-Fried Bok Choy
   Serves 4
1/3 cup low-sodium soy sauce
3 tablespoons finely grated peeled fresh ginger (I grated extra to add into the bok choy with the garlic)
2 tablespoons lemon juice
2 tablespoons vegetable oil, divided
4 bone-in pork chops (1 inch thick, 6 to 8 ounces each)
5 cloves garlic, thinly sliced
1/4 teaspoon red-pepper flakes
1 large head bok choy, cut into 1-inch pieces

   In a large zip-top bag, combine soy sauce, ginger, lemon juice, and 1 tablespoon oil. Add pork and shake to coat. Refrigerate 1 hour (or overnight). We refrigerated about 90 minutes.
   Heat broiler, with rack 8 inches from heat. Place pork on a rimmed baking sheet and season with salt. We did not add this extra salt. Broil until browned, 8 minutes. Tent with foil and let rest 10 minutes.
   Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high. Add garlic and red-pepper flakes; cook, stirring, until fragrant, 30 seconds. Add bok choy; saute until crisp-tender, 4 minutes. Season with salt and serve with pork.

This was really delicious! And a great way to mix up the bok choy. We served it with a side of wild rice. Don't let the pictures fool you - we split one pork chop and saved the other for leftovers.

Do you have a favorite bok choy recipe?

1 comment:

  1. Sometime I just steam bok choy and we like it.