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Pork Chops with Bok Choy and Rice Noodles

12

We've created your new go-to dish: a one-pot meal that features pork, vegetables, noodles, and all your favorite Asian flavors.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2006

Ingredients

  • 1 package (6 to 8 ounces) rice noodles
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 2 tablespoons vegetable oil
  • 4 boneless center-cut pork chops, (about 6 ounces each)
  • Coarse salt and ground pepper
  • 1 large bok choy, (about 2 pounds), trimmed, cut crosswise into 1-inch strips, and washed (with some water still clinging to leaves)
  • 4 scallions, thinly sliced, white and green parts separated
  • 4 cloves garlic, sliced
  • 1 piece (about 2 inches) fresh ginger, peeled and minced

Directions

  1. In a large bowl of hot tap water, soak noodles until soft, 10 to 15 minutes; drain and set aside. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, sugar, sesame oil, and red-pepper flakes; set aside.

  2. In a large skillet with a lid, heat oil over medium-high. Season pork chops with salt and pepper. Place in skillet, and cook, turning once, until opaque throughout, 3 to 4 minutes per side. Transfer chops to a plate; loosely cover with aluminum foil, and set aside.

  3. To skillet, add bok choy, scallion whites, garlic, and ginger. Cover and cook, tossing occasionally, until bok choy stems are crisp-tender, 4 to 5 minutes.

  4. Add noodles and sauce from step 1. Cook, tossing gently, until noodles are heated through, 2 to 3 minutes.

  5. Thinly slice pork chops. Serve on top of noodles, and sprinkle with scallion greens.

Reviews Add a comment

  • westporterinnyc
    19 MAR, 2008
    loved this one! reduced recipe and made it for one, substituting one baby bok choy . great flavors, will defintely earn a spot in the weeknight dinner rotation
    Reply
  • wooleybare
    25 FEB, 2008
    tasty...but the ratio of bok choy to noodles seems off...too many noodles. also sauce could be thickened with some corn starch so it would stick more to noodles and bok choy, since bok choy rendered a lot of liquid...
    Reply