Pork…the other white meat. You either love or hate it but it’s really one of the most versatile meats out there. Like the other white meat pork absorbs flavour really well. The only thing to worry about is trying not to over cook it which also goes for the other white meat. Because this cut of pork is super lean it’s protein packed and a great low fat choice in the meat dept. You’ll like how quick n easy this is.
Have a great one!
2 x 8oz pork chops (on the bone)
1 tsp Chinese 5 spice
drizzle agave or honey
1/4 tsp sesame oil
1/4 tsp salt
2 cups baby Bok Choy – sliced, rinse in cold water, drain
1/2 cup red bell pepper – thinly sliced
1/2 cup green bell pepper – thinly sliced
1/2 cup asparagus tips
1/2 cup snow peas- (omit if Paleo)
1 tbsp olive oil
1 tbsp fresh ginger – peeled & grated
S&P to taste
1/2 cup green onion (scallions) – sliced for garnish
Preheat oven to 400°F
In a small bowl mix the 5 spice, agave and sesame oil together. Brush pork chops with glaze . Preheat large skillet on medium heat for 1 minute. Drizzle olive oil in pan and sear glazed chops for 1 minute each side or until golden.
NOTE: Because of the agave the meat will caramelize faster so don’t walk away while searing.
Once chops are nicely browned, remove to a foiled oven tray. Pour 1/2 chicken broth or water around chops on the tray.
TIP: By adding some liquid to the roasting tray it will help add moisture to the meat. The liquid will evaporate while roasting.
Pop chops in oven for 10 minutes or until internal temp 150°F.
Meanwhile preheat large wok or saute pan on medium high heat for 1 minute. Drizzle in oil and add peppers. Toss for 1 minute. After peppers have softened slightly add all the remaining ingredients and stir. Cook for 3 minutes, stirring. Done.
In true stir fry style you just want to cook the veg quickly so they’re crisp and vibrant looking.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.