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Charred Orange Pork Chops With Ginger Bok Choy

383 Calories / 38 g Protein

Cirtrus, vinegar, and ginger bring interest and delight to this high-veggie PCOS pork

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Charred Orange Pork Chops With Ginger Bok Choy

Difficulty: Intermediate Total Time 40 mins
Servings: 4 Calories: 383
Season: Suitable throughout the year


This recipe reads a little complicated at first glance, but the ingredients and prep are pretty minimal, and once you get going, you see it's pretty simple. Unlike the flavors at the end, which are layered and curious. If you're looking for something a little different, this is your dinner. Thicker-cut boneless pork is the best choice, or bone-in pork chops. If your chops are thinner, just shorten the pork cooking times and take care not to overcook. With the bok choy base and shallot topping, you get plenty of greens in this notable pork dish. No sides needed.



  1. In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.

  2. Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary (and add to calories). Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.

  3. Rub both sides of the pork chops with the erythritol brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.

  4. Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and ¼ cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.

  5. Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 383kcal
% Daily Value *
Total Fat 21g33%
Saturated Fat 5g25%
Cholesterol 75mg25%
Sodium 884mg37%
Potassium 548mg16%
Total Carbohydrate 18g6%
Dietary Fiber 3g12%
Sugars 11g
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


The pork cooking time will vary depending on the thickness of the pork or whether you use bone-in pork (cook longer) or boneless chops (cook shorter).

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