- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 2 tbsp
- reduced-sodium soy sauce
- 30 mL
- 2 tbsp
- brown sugar
- 30 mL
- 1 tsp
- red wine vinegar
- 15 mL
- 1 tsp
- Roasted Garlic Seasoning Paste
- 5 mL
- 1 tsp
- Ginger Seasoning Paste
- 5 mL
- 1
- orange, zested and juiced
- 2 tsp
- canola oil
- 10 mL
- 4
- boneless pork loin centre chops
- 1/4 tsp
- pepper
- 1 mL
- 1
- red pepper, thinly sliced
- 4
- baby bok choy, cut lengthwise into quarters
Directions
- Step 1
- In 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.
- Step 2
- Turn 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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Nutrition Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 320
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 10 g
- Fibre:
- 1 g
- Cholesterol:
- 115 mg
- Protein:
- 45 g
- Sodium:
- 580 mg
