Teriyaki Pork Chops with Baby Bok Choy
Serves 4
WHY THIS RECIPE WORKS: Maple syrup is a surprisingly tasty and convenient replacement for the sugar-mirin combination typically found in teriyaki sauce. We brown the chops, then add the sauce to the pan so that it reduces and the chops cook through (and stay moist) all at once. While the chops cook, we steam the bok choy in a separate saucepan, then toss it with sesame oil for a hit of flavor. See Quick Prep Tip that follows the recipe.
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4 |
(5- to 7-ounce) boneless pork chops, trimmed |
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Salt and pepper |
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1/3 |
cup maple syrup |
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ΒΌ |
cup soy sauce |
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1 |
teaspoon grated fresh ginger |
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1 |
garlic clove, minced |
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1 |
tablespoon vegetable oil |
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4 |
heads baby bok choy (4 ounces each), halved |
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1 |
teaspoon toasted sesame oil |
1. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat pork chops dry with paper towels and season with salt and pepper. Combine maple syrup, soy sauce, ginger, and garlic in medium bowl.
2. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chops until well browned on 1 side, 4 to 6 minutes. Flip chops and add maple syrup mixture to skillet. Reduce heat to medium-low and cook until chops register 145 degrees, 5 to 8 minutes. Transfer chops to plate and tent loosely with aluminum foil.
3. Meanwhile, fit large saucepan with steamer basket. Add water, keeping level below basket. Bring water to boil and add bok choy. Cover and steam until bok choy is just tender, 4 to 6 minutes. Transfer to bowl and toss with sesame oil.
4. Return any accumulated pork juices to skillet and simmer with maple syrup mixture over medium heat until sauce is thickened and rubber spatula leaves wide trail when pulled through sauce, 2 to 3 minutes. Spoon sauce over chops and serve with bok choy.