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Lemongrass Pork

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 42 mins
Yield 4 servings
A Southeast Asian–accented broth adds zest to pork and vegetables in this flavorful dish.

Ingredients

  • Cooking spray
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 tablespoons chopped green onions
  • 1 tablespoon finely chopped peeled fresh lemongrass
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 tablespoon low-sodium soy sauce
  • 8 ounces carrot, halved lengthwise and cut into (3-inch) pieces
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 garlic clove, sliced
  • 4 baby bok choy, halved
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice

Nutrition Information

  • calories 210
  • caloriesfromfat 32 %
  • fat 7.4 g
  • satfat 2.6 g
  • monofat 3.2 g
  • polyfat 0.8 g
  • protein 27.1 g
  • carbohydrate 8.9 g
  • fiber 2.2 g
  • cholesterol 67 mg
  • iron 1.9 mg
  • sodium 357 mg
  • calcium 104 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with pepper and salt. Add pork to pan; cook 3 1/2 minutes on each side or until the pork is done. Remove from pan; keep warm.

  2. Add onions and next 6 ingredients (through garlic) to pan. Bring to a simmer. Cook 6 minutes. Arrange bok choy in a single layer over carrot mixture. Cover, reduce heat to medium, and cook 4 minutes or until bok choy is tender. Stir in cilantro and juice. Cut each pork chop into (1/2-inch-thick) slices. Spoon 1/2 cup vegetable mixture into each of 4 shallow bowls; top each serving with 3 ounces pork.