Monday, August 28, 2017

Orange Pork Cutlets and Baby Bok Choy

Orange Pork Cutlets and Baby Bok Choy

Baby bok choy is the smaller and more tender version of regular bok choy. It cooks quickly and does not need to be separated or chopped to cook.

Orange, soy and garlic combine in a delicious sauce that coats pork chops and baby bok choy perfectly. If baby bok choy is not available, use the more mature version and cut into large chunks. Serve alone or with rice or rice noodles.

Orange Pork Cutlets and Baby Bok Choy

Hands-On Time: 15 minutes
Ready In: 20 minutes
Yield: Serves 4


1 1/2 pounds thin cut boneless pork chops - about 8
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon Kosher salt
2 Tablespoons vegetable oil
juice and zest from 1 large orange - about 1/3 cup juice
1 large clove garlic - minced
2 tablespoon soy sauce
4 to 8 heads baby bok choy (we eat 2 each because we love it)


1. Combine flour, cornstarch and salt in a shallow bowl.
2. Heat oil in a skillet over medium-high heat and add chops. Brown chops for 6 minutes per side and set aside.
3. In the same pan add garlic, soy, juice and zest. Simmer for 2 minutes and add bok choy to pan.
4. Cook for another 4 minutes and push to the side. Add chops back into pan to coat with sauce.
5. *Optional* Serve with rice or rice noodles.

**Note: Any citrus will yield more juice if you first roll it back and forth, using medium pressure, on a firm surface.

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