Shrimp Tacos
Yewande Komolafe
1876 ratings with an average rating of 4 out of 5 stars
1,876
35 minutes
Citrus-Glazed Pork Chops With Gingery Bok Choy
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1(2-inch) piece fresh ginger, peeled and grated
- 2tablespoons rice vinegar
- Kosher salt and black pepper
- 1pound large or baby bok choy
- 2tablespoons neutral oil, like canola or grapeseed, plus more as needed
- 3(1½-inch-thick) bone-in pork loin chops (about 2½ pounds)
- 1½tablespoons light brown sugar
- 1whole orange, cut in half crosswise, seeds removed, plus ¾ cup fresh orange juice
- 4shallots, peeled and quartered
- 4garlic cloves, smashed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
746 calories; 43 grams fat; 13 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 60 grams protein; 1306 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
- Step 2
Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
- Step 3
Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
- Step 4
Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and ¼ cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
- Step 5
Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.
Private Notes
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Cooking Notes
David
Very flavorful and really messy! I'd suggest these changes: After you reduce the sauce, DO NOT squeeze the caramelized orange over the dish on top of the sauce. When I did that,it just re-liquified the nicely thickened sauce turning it into a pool of thinned liquid and making eating the chops a sloppy mess. Instead, squeeze the orange into the sauce as you're reducing it. Also the marinated bok choy gets cold. Put it in your microwave before you put the chops on the plate about 25 sec each plate
Diana
Made this tonight and it was delicious! I used an instant-read thermometer to check the pork as it simmered, as the chops were not quite as thick as the recipe called for..
Susan B. A.
Best way to cook these chops I've ever used. Season as directed - though I only sugar one side. Cook in covered pan on medium, sugar side down for 5 minutes. Flip. Cook exactly 1 minute. Remove pan from heat and let rest 10 minutes, covered. Juiciest, most tender chops you've ever eaten. Remove chops to plate and continue with recipe.
naomi dagen bloom
Let's talk size. Two people divided one 5.2 oz chop, 3/4-inch thick, center cut, small bone. Enough! Prepared as written, elegant. With Kasha.
Epsie
Sooo tasty! I added ground cloves and pepper to the brown sugar rub - I also used about 1/3 c brown sugar to really coat the chops. The cloves were fantastic with the orange glaze, I highly suggest! Don’t skimp on the salt here. Per the suggestion of another reviewer, I cooked the bok choy later on (after I added the pork back to the pan with the OJ). Added a bit of sesame oil to the bok choy. Yum.
Nina
Delicious recipe, loved all around! One tip... make sure that you don't crowd the chops in the browning stage. Best to do it in two pans rather than crowding them, or you won't get a good brown on the pork and the orange won't char. (Yes, ask me how I know! Made the recipe a second time after too-crowded but still delicious first run.)
Kevin O
This was the absolute worst. Spent $100 on heritage Berkshire pork, fresh squeezed juice, etc. Followed the recipe to a T (always do the first time I try something). Chops were tasteless. Do not waste your time or money on this one.
steve
Made this tonight and it was outrageously good. Next time I will double the bok choy and use more shallots. The sauce was so good and the chops were juicy and full of flavor.
Pamela Jones
Made this again tonight for about the fifth time. No shallots in the house so I sliced an onion and used it. Still delicious and one of our favorite recipes . Reheating the bok choy is a given.
Joyce
Would like to try a citrus juice, maybe grapefruit? With the bok choy, and about half the ginger. Make twice the sauce.
Ann S
Cooked two thick bone-in chops (really too much for the two of us), and they turned out beautifully using the recipe instructions. I highly endorse the suggestion to cook the bok choy after the chops are done (and resting pleasantly). The cooked orange halves were not a favorite to eat but the orange flavor enhancement for the sauce was lovely.
Larry Walter
Great. Laura liked ginger on bok Chou. Make more sauce next time and use thicker pork chops. Browning bok chow unnecessary, IMHO; steaming would have been adequate and easier.
Kristie
Great flavors and tender pork! I had pork tenderloin on hand, so cut that into 1 1/2 inch slabs. I followed the recipe as best I could with what I had on hand, and I'll make this again with a few modifications: 1) I'll bake the bok choy on a sheet pan in the oven while making the pork so that it doesn't get cold; 2) As someone else noted, I'll squeeze the orange into the sauce as I'm reducing it; and 3) I'll add some sort of spicy pepper to the garlic and shallot step to add a little heat.
Sarah Cooks
The sugar burns easily so beware. The pork was good but the bok choy was disgusting. I don't know if it's because we used a large bok choy instead of baby variety but it was awful. It tastes exactly like it is: bok choy with ginger and gobs of rice vinegar.
Rob T
A note on Berkshire pork. My son has raised these and the meat is delicious- but only if it’s cooked correctly. It’s very easy to overcook yielding tasteless meat. I’ve found it generally takes less time to cook, sometimes a lot less, and requires frequent monitoring with your instant read meat thermometer. If it’s cooked correctly, it should be fabulous!
Louise
Sugar burns - watch the chops carefully.
cindy
It got a "delicious" from my husband. I did the chop in the morning and heated it up that evening. Still good. Thanks for another great recipe!
nick
Good but not outstanding….quite a bit of time invested for mere good results…
soy23
This was extremely bland. I will not make again
Courtney
This was super flavorful and an easy, delicious weeknight dinner. I made the bokchoy in a separate pan because I didn’t want it to be cold, and per one of the comments I squeezed the caramelized orange into the pan sauce earlier and then reduced the sauce. The pork chops were juicy and tender, although they cooked to the appropriate temperature faster than the recipe indicated— use a meat thermometer for best results. We will definitely make this again!
Barry Warner-Hudson
A rare fail for nyt cooking - not the ingredients, but the steps..... ten minutes frying and 8 minutes braising is too much for any pork chop, however thick. Its not the 70's, when we cooked the daylights out of pork - should have went with my instincts. Also, huge fuss factor on fried bok choy - who does that? It took ages and used 3 tbsps oil, come on - that's your RDA right there. Steam them, and then coat them in the marinade, half the time and no fat. Otherwise, very tasty.
Nora Dowd Eisenhower
Wonderful meal! We followed the recipe and the tip about squeezing the cooked oranges into the sauce as it was reducing. We also let the pork chops rest on top of the bok choy and they warmed it up nicely. We pulled them off and on to a cutting board and carved them up as the sauce thickened. The quartered shallots and garlic were delicious. It was all delicious actually and we will make again!
Tracy
Don't be freaked out if the chops look burned after the initial sear. Be sure to use a full 2" of the fresh ginger finger, as directed. I used some leftover (almost) caramelized onions in lieu of the shallots and the sauce was DELICIOUS. I substituted broccolini for the bok choy simply because I wanted to use it up. Squeeze the caramelized oranges over the veg! Use a really sweet, juicy orange for searing, then turn the squeezed halves inside out and eat them for dessert. Yum!
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