Asian Glazed Pork Chops with Ginger Rice and Bok Choy Salad

These pork chops are anything but ordinary. A glossy apricot-honey-soy glaze coats perfectly seared chops, while ginger-infused jasmine rice and a crisp bok choy salad with chili and lime complete the plate. Toasted cashews add a crunchy finish.

This East-meets-West dinner comes together in just 35 minutes, making it ideal for a busy weeknight when you crave something special. The balance of sweet, savory and tangy will have everyone asking for seconds.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Baby Bok ChoyView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Apricot JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate ginger until you have 1 tablespoon. Roughly chop cilantro. Trim the root ends from the bok choy and slice stalks and leaves into ⅓-inch-wide strips. Halve the lime; cut one half into wedges. Slice the chili into thin strips, removing ribs and seeds for less heat.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the minced ginger and cook, tossing, until fragrant and softened, 1-2 minutes. Pour in ¾ cup water and a pinch of salt. Bring to a boil, then add the rice and stir. Cover, lower heat and simmer gently until tender, about 15 minutes.
3. Heat a drizzle of oil in a medium pan over medium-high heat. Add the cashews and ½ teaspoon sugar. Toss frequently until the sugar melts and cashews are lightly toasted, 2-3 minutes. Transfer to a small bowl and set aside. Wipe out the pan, then heat a large drizzle of oil in it over medium-high heat.
4. Pat the pork chops dry with paper towels and season with salt and pepper. Cook in the same pan to desired doneness, 3-6 minutes per side. Remove from the pan and let rest. Meanwhile, in a medium bowl, stir together 2 teaspoons red wine vinegar, a squeeze of lime juice and ½ teaspoon sugar. Add more of any ingredient to taste. Toss in the bok choy and chili (to taste). Season with salt and pepper and set aside, tossing occasionally.
5. Once the pork is done, add ¼ cup water to the same pan and reduce heat to medium. Scrape up any browned bits from the bottom. Add the apricot jam, ketchup, soy sauce and honey, stirring to combine. Whisk in the garlic powder until smooth. Bring to a simmer and let reduce until slightly thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter. Season with salt and pepper.
6. Fluff the rice with a fork, then stir in half the cilantro and the juice from the remaining lime half. Season with salt and pepper. Divide the rice between plates, top with pork chops and spoon the sauce over the top. Sprinkle with remaining cilantro. Toss the toasted cashews into the bok choy salad and serve alongside the pork with lime wedges.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or even pork tenderloin medallions work well. Adjust cooking time as needed.

Is there a substitute for apricot jam?

Peach or orange marmalade can be used instead for a similar sweet-tart flavor.

Can I make this dish ahead?

The rice and salad are best fresh, but you can prep the ginger and chop the bok choy in advance. The glaze can be made ahead and reheated.