Pan-Seared Pork Chops
honey-ginger sauce / Asian wilted greens
These pan-seared pork chops are served with garlic wilted greens and a quick ginger-soy sauce for a great combination of Asian-inspired flavors.
Ingredients
- Pork chops, bone-in or out - 4
- Oil, cooking - 1 Tbsp
- Chinese kale (sub bok choy or broccolini) - 12 oz , chopped
- Garlic - 3 cloves , minced
- Oil, toasted sesame - 1 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Water - 2 Tbsp
- Lemons - 1/2 , juice of
- Ginger, fresh - 2 inches , grated
- Honey - 1/4 cup
- Bragg's / coconut aminos - 1/4 cup
- Vinegar, rice - 1 Tbsp
- Fish sauce (opt) - 2 tsp
Prep
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Pork - Tenderize with a fork and season with some salt and pepper. (Can be done up to 1 day ahead)
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Chinese kale / Garlic / Ginger - Prep as directed. (Can be done up to 3 days ahead)
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Make
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Heat a small saucepan over medium heat. Add the ginger, honey, aminos, vinegar and fish sauce and whisk to combine. Cook until sauce begins to simmer, 4 to 5 minutes. Transfer sauce to a bowl and return pan to heat (no need to wipe it out).
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Add sesame oil and garlic to the hot pan and saute until garlic softens, ~2 minutes. Add red pepper flakes, water and kale. Cover tightly with a lid or foil and allow to simmer until greens are wilted, 4 to 6 minutes. (If using bok choy or broccolini instead of kale, cook until tender, which may take a few minutes more.) Drain liquid. Season with some salt and pepper and squeeze lemon juice over the top.
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While greens are cooking, heat a skillet over medium-high heat. Add cooking oil. Add pork chops to the pan and cook on both sides until golden brown and internal temperature is 145F (63C) degrees, 4 to 6 minutes per side (depends on thickness). Transfer pork to a cutting board and let rest for ~5 minutes before slicing.
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Serve pork chops with ginger-soy sauce over the top and greens on the side and enjoy!
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