Orange-Teriyaki Pork Chops with Bok Choy
Prep Time
Serves
Cooking Mode
2 tbsp reduced-sodium soy sauce
2 tbsp brown sugar
1 tsp red wine vinegar
1 tsp Roasted Garlic Seasoning Paste
1 tsp Ginger Seasoning Paste
1 orange, zested and juiced
2 tsp canola oil
4 boneless pork loin centre chops
¼ tsp pepper
1 red pepper, thinly sliced
4 baby bok choy, cut lengthwise into quarters
2 tbsp reduced-sodium soy sauce
2 tbsp brown sugar
1 tsp red wine vinegar
1 tsp Roasted Garlic Seasoning Paste
1 tsp Ginger Seasoning Paste
1 orange, zested and juiced
2 tsp canola oil
4 boneless pork loin centre chops
¼ tsp pepper
1 red pepper, thinly sliced
4 baby bok choy, cut lengthwise into quarters
Directions
1In a small bowl, whisk together soy sauce, brown sugar, vinegar, seasoning pastes, orange zest and juice. Set aside. In a large skillet, heat oil over medium-high heat. Season both sides of pork chops with pepper, place in skillet until cooked, turning once, until browned on both sides, about 3 min. per side. Pour in soya sauce mixture and turn chops to coat. Cover, reduce heat and gently simmer, 2 min.
2Turn chops over, add red peppers to skillet, place bok choy on top of chops, cover and cook until pork is cooked through and bok choy is wilted, about 5 min. Divide pork and vegetables among 4 plates and drizzle remaining sauce overtop.
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Personal Note
Personal Note
