Bring on the heat! Gochujang-basted pork chops make for a flavour bomb. Quick, crispy wok-style rice with garlicky bok choy add balance to this takeout-inspired dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Bok Choy, chopped
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, thinly slice green onion. Zest, then juice half the lime. Cut remaining lime into wedges. Pat pork dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. When pork is golden, transfer to a baking sheet. Roast in middle of oven until cooked through, 6-8 min.
While the pork cooks, whisk together gochujang, lime juice, honey and garlic puree in a small bowl. Once pork been in the oven for 6 min, remove the baking sheet from the oven. Brush half the glaze over each pork chop. Return pork to the middle of the oven. Roast until glaze is sticky and pork is cooked through, 1-2 min.
Fluff rice with a fork. Reheat the large non-stick pan (from step 3) over medium-high. When hot, add 2 tbsp oil (dbl for 4 ppl), then bok choy, edamame and carrots. Cook, stirring occasionally, until tender-crisp, 3-5 min. Add rice, soy sauce, lime zest and half the green onions. Cook, stirring often, until rice becomes golden brown, 2-3 min.
Thinly slice pork. Divide rice between plates and top with pork. Sprinkle remaining green onions over top. Squeeze a lime wedge over top, if desired. Drizzle remaining gochujang glaze over pork.