Soy-Ginger Pork Chops with Stir-Fried Bok Choy
Fresh ginger adds spicy-sweet zing to the marinade for this simple pork-chop dish. Garlicky bok choy completes the meal.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2012
- 1/3 cup low-sodium soy sauce
- 3 tablespoons finely grated peeled fresh ginger
- 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).
Heat broiler, with rack 8 inches from heat. Place pork on a rimmed baking sheet and season with 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.
A rule of thumb: Each 1-inch piece of ginger will yield about 1 tablespoon of grated ginger.