Rating: 3.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 2

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

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light October 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

prep:
42 mins
total:
42 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

210 calories; calories from fat 32%; fat 7.4g; saturated fat 2.6g; mono fat 3.2g; poly fat 0.8g; protein 27.1g; carbohydrates 8.9g; fiber 2.2g; cholesterol 67mg; iron 1.9mg; sodium 357mg; calcium 104mg.
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