Lemongrass Pork

Photo: Randy Mayor; Styling: Leigh Ann Ross

A Southeast Asian–accented broth adds zest to pork and vegetables in this flavorful dish.

Yield: 4 servings
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 32%
  • Fat: 7.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 27.1g
  • Carbohydrate: 8.9g
  • Fiber: 2.2g
  • Cholesterol: 67mg
  • Iron: 1.9mg
  • Sodium: 357mg
  • Calcium: 104mg

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. 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. 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.
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