Citrus-Glazed Pork Chops With Gingery Bok Choy

Name: Citrus-Glazed Pork Chops With Gingery Bok Choy
Total time: 40 min
Yield: 4 servings
Ingredients: 1 (2-inch) piece fresh ginger, peeled and grated; 2 tablespoons rice vinegar; Kosher salt and black pepper; 1 pound large or baby bok choy; 2 tablespoons neutral oil, like canola or grapeseed, plus more as needed; 3 (1 1/2-inch-thick) bone-in pork loin chops (about 2 1/2 pounds); 1 1/2 tablespoons light brown sugar; 1 whole orange, cut in half crosswise, seeds removed, plus 3/4 cup fresh orange juice; 4 shallots, peeled and quartered; 4 garlic cloves, smashed

By Yewande Komolafe

Total Time: 40 minutes
Rating: 4(1,061)
Comments: Read comments

Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.

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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

Preparation

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.

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Ratings

4 out of 5

1,061 user ratings

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Comments

David7 years ago

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

Diana7 years ago

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.7 years ago

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.

Tina6 days ago

I make NYT recipes often. This is my least favorite in many years. The orange flavor did not come through. It was messy. The sauce was gloppy. The best thing was the seared bok choy, which was tossed in lots of ginger and rice vinegar. Otherwise, a huge disappointment.

Liv La Fleuve11 months ago

The BEST recipe on NYT Cooking. Agree with other commenters to cook the bok choy after the pork. I would eat this every day. PS the commenters saying that squeezing the charred orange over the dish ruins the sauce don’t see the vision!

Melissa2 years ago

Would give this been stars if I could!! My 6 year old loved it (not the bok Choi, but he tried it!) and honestly it was one of the most flavorful pork chops I’ve had. I did the samin nosrat 24 hour salting before which I think made a big difference in how tender the chops came out.

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