Lemongrass Pork

Lemongrass Pork Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
A Southeast Asian–accented broth adds zest to pork and vegetables in this flavorful dish.
4

Worthy of a special occasion

Yield:

4 servings

Recipe from

Cooking Light

Recipe Time

Prep: 42 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cheryl Alters Jamison and Bill Jamison,

October 2008
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