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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.

  • Prep:
  • 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)
  • Salt
  • 5 cloves garlic, thinly sliced
  • 1/4 teaspoon red-pepper flakes
  • 1 large head bok choy, cut into 1-inch pieces


  1. 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).

  2. 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.

  3. 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.

Cook's Notes

Grate Tip
A rule of thumb: Each 1-inch piece of ginger will yield about 1 tablespoon of grated ginger.

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