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Pork Chops with Bok Choy and Coconut Rice

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.

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Cal/Serv: 590
Yields: 4 servings
Total Time: 0 hours 35 mins
1/4 c.

low-sodium soy sauce

2 tbsp.

lime juice


cloves garlic, finely chopped


1-inch piece ginger, peeled and finely chopped


red chile, thinly sliced

2 tsp.

brown sugar


6-ounce bone-in pork chops

2 tbsp.

olive oil, divided


scallions, thinly sliced, green and white parts separated

1 c.

medium-grain white rice 


15-oz can light coconut milk

Kosher salt

1 lb.

baby bok choy

  1. In wide, shallow bowl, combine soy sauce, lime juice, garlic, ginger, chile, and brown sugar. Add pork chops and turn to coat. Set aside.
  2. 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.
  3. 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.
  4. 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. 
  5. 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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