Recipes Ingredients Meat & Poultry Pork Recipes Pork Chops with Bok Choy and Rice Noodles 2.6 (13) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 We've created your new go-to dish: a one-pot meal that features pork, vegetables, noodles, and all your favorite Asian flavors. 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 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. 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. 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. Add noodles and sauce from step 1. Cook, tossing gently, until noodles are heated through, 2 to 3 minutes. Thinly slice pork chops. Serve on top of noodles, and sprinkle with scallion greens. Rate it Print