Pork Chops with Bok Choy and Coconut Rice
Mike Garten
Creamy rice cooked in coconut milk is the perfect rich partner to a golden-brown pork chop.
Cal/Serv:
590
Yields:
4
servings
Total Time:
0
hours
35
mins
Ingredients
1/4
c.
low-sodium soy sauce
2
tbsp.
lime juice
2
cloves garlic, finely chopped
1
1-inch piece ginger, peeled and finely chopped
1
red chile, thinly sliced
2
tsp.
brown sugar
4
6-ounce bone-in pork chops
2
tbsp.
olive oil, divided
3
scallions, thinly sliced, green and white parts separated
1
c.
medium-grain white rice
1
15-oz can light coconut milk
Kosher salt
1
lb.
baby bok choy
Directions
- In wide, shallow bowl, combine soy sauce, lime juice, garlic, ginger, chile, and brown sugar. Add pork chops and turn to coat. Set aside.
- To medium pot, add 2 teaspoons oil and white parts of scallions and cook on medium until soft and translucent, about 3 minutes. Add rice and cook, stirring, 1 minute more. Add coconut milk, 1/2 teaspoon salt, and 1/2 cup water and bring to a boil. Cover, reduce heat, and simmer until rice is tender, 18 to 20 minutes.
- Meanwhile, heat 1 tablespoon oil in large skillet on medium-high. Add pork chops, reserving marinade, and cook until golden brown and just cooked through, 6 to 8 minutes per side; transfer to plates.
- Halve bok choy lengthwise. Add remaining tsp oil to the skillet; add bok choy, cut sides down, and place a heavy pan on top. Cook until golden brown, 4 to 5 minutes. Remove pan, flip bok choy, and add reserved marinade and 1/4 cup water to pan. Cook, covered, until stems are tender, 3 to 5 minutes.
- Fluff rice with a fork and stir in green parts of scallions. Serve with pork chops and bok choy.
Nutritional Information (per serving): 590 calories, 25.5 g fat (11.5 g saturated), 35 g protein, 975 mg sodium, 54 g carbohydrate, 3 g fiber
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