Savory Bulgogi Pork Chops with Gingery Bok Choy Stir-Fry

These bulgogi-style pork chops bring the bold, sweet-savory flavors of Korean barbecue to your weeknight table. The pork chops are pan-seared until golden, then finished with a glossy bulgogi sauce enriched with butter. On the side, a quick stir-fry of bok choy, napa cabbage and shredded red cabbage gets a kick from fresh ginger and a squeeze of lime.

Ready in about 25 minutes, this meal is perfect for busy evenings when you want something satisfying without a lot of fuss. The combination of tender pork and crunchy, tangy vegetables makes every bite interesting. Serve it with rice or on its own for a low-carb option.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat pork chops dry with paper towels and season both sides with salt and pepper.
2. Peel and grate or mince the ginger. Trim and thinly slice the scallions, separating white and green parts. Cut the lime into wedges. If using whole bok choy and napa cabbage, chop into bite-sized pieces. Shred the carrot using a box grater or julienne peeler.
3. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add pork chops and cook until browned and cooked through, about 4-5 minutes per side (internal temperature 145°F). Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add butter to the skillet. Once melted, stir in the bulgogi sauce and any accumulated juices from the pork. Cook, stirring, for 1 minute until slightly thickened. Return pork chops to the skillet, turning to coat in sauce. Remove from heat.
5. In a separate large skillet or wok, heat a drizzle of oil over high heat. Add the ginger and white parts of scallions; stir for 30 seconds. Add bok choy, napa cabbage, shredded red cabbage and carrot. Stir-fry for 2-3 minutes until wilted but still crisp. Season with a pinch of salt and a squeeze of lime juice.
6. Serve pork chops with the stir-fried vegetables. Spoon any remaining sauce from the skillet over the pork. Garnish with sesame seeds and scallion greens. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork chops?

Yes, boneless chicken thighs or beef sirloin steak work well. Adjust cooking time as needed.

Is bulgogi sauce gluten-free?

Most store-bought bulgogi sauces contain soy sauce (wheat), so check the label. You can use tamari or coconut aminos for a gluten-free version.

Can I make this dish ahead of time?

The stir-fry is best fresh, but you can cook the pork chops and sauce ahead, then reheat gently. Stir-fry the vegetables just before serving.