Vietnamese Pork Chops and Sauteed Bok Choy

I love dinner on the fast and easy, especially when I have been out all day in the sun. I love to waltz in and have dinner on the table in less than 20 minutes. It just really makes my day. This is one of those recipes. Seriously the chops take 4 minutes per side and the longest part is actually assembling everything and having it ready to go.
I am ashamed to tell you what we ate with these but lets just say it was NOT rice.

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Vietnamese Spiced Pork Chops

Vietnamese Spiced Pork Chops

Ingredients

  • 4 pork chops, boneless center-cut loin - 4-ounce, about 1/2thick
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 2 teaspoons coriander, ground
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon ginger powder
  • 2 teaspoons garlic powder, or granules
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon soy sauce
  • 4 in baby bok choy, split half or an equivalent amount of greens
  • 1/2 peanuts, salted
  • green onions, sliced

Instructions

  1. Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.
  2. heat a large nonstick skillet coated and the olive oil over medium-high heat
  3. add pork; cook 4 minutes on each side or until done
  4. when pork is done remove to plate
  5. whisk the butter into the pan juices cook one minute and spoon over the pork chops
  6. add the soy sauce to the pan and bok choy
  7. quickly saute until the bok choy is crisp tender 2-3 minutes or so
  8. arrange the bok choy on a serving platter top with the pork chops, peanuts and green onions
  9. serve with rice if desired

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11 thoughts on “Vietnamese Pork Chops and Sauteed Bok Choy”

  1. I could literally almost smell those delicious looking pork chops…..you have a beautiful state – we enjoyed the vistas!

    Reply
  2. Mmmm…yummy yummy pork chops. I want one right now. No reason to be ashamed with having it with bok choy. I love that stuff. I could eat it every day if I could. 😉

    Reply
  3. These look absolutely deliciuos and now I'm dieing to know what you ate these with!!! 🙂

    If I embarrass myself and tell you that I actually tried one of those new McDonald's angus burgers will you embarrass yourself!? 😉

    Reply
  4. Hi Laura! I “Alaskanized” this recipe tonight using moose backstrap steaks, kale, chard & turnip threads from my garden and put it all on brown & black rice cooked with moose bone broth. Yummy, thanks for the inspiration!

    Reply

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