Pork Chops with Bok Choy and Coconut Rice

Name: Pork Chops with Bok Choy and Coconut Rice
Total time: 35 min
Yield: 4 serving(s)
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

By The Good Housekeeping Test KitchenPublished: Nov 21, 2019

Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

590

Jump to recipe

Creamy rice cooked in coconut milk is the perfect rich partner to a golden-brown pork chop.

Advertisement - Continue Reading Below

Ingredients

1/4 cup
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 cup
medium-grain white rice
1
15-oz can light coconut milk
Kosher salt
1 lb.
baby bok choy

Directions

1. Step 1In wide, shallow bowl, combine soy sauce, lime juice, garlic, ginger, chile, and brown sugar. Add pork chops and turn to coat. Set aside.
2. Step 2To 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. Step 3Meanwhile, 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. Step 4Halve 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. Step 5Fluff rice with a fork and stir in green parts of scallions. Serve with pork chops and bok choy.