Orange-Teriyaki Pork Chops with Bok Choy

Prep time: 10min
Total time: 25min
Serves 4
2 tbsp
Soya Sauce, 30% Less Salt
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
0
2 tsp
canola oil
10 mL
4
boneless pork loin centre chops
1/4 tsp
pepper
1 mL
1
red pepper, thinly sliced
0
4
baby bok choy, cut lengthwise into quarters
0
ΒΌ of the recipe
calories
320
fat
11 g
saturated fat
3 g
carbs
10 g
protein
45 g
cholestrol
115 mg
fibre
1 g
sodium
580 mg

Directions

  1. In a small bowl, whisk together soya 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.

  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.