TURMERIC PORK CHOPS WITH BABY BOK CHOY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Stir the oyster sauce, fish sauce and vinegar in a small bowl; set aside.
- Add the bok choy to the boiling water and cook until bright green and tender, about 1 minute. Drain well.
- Rub the pork with the turmeric; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat until very hot. Add the pork and cook until browned on the bottom, about 4 minutes. Flip, add the scallions to the skillet and cook until the pork is browned on the other side and the scallions are golden, about 4 more minutes. Transfer the pork and scallions to plates.
- Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat. Add the garlic and chile and cook until golden, about 30 seconds. Add the bok choy and oyster sauce mixture; cook, tossing, until slightly thickened, about 30 seconds. (If the sauce is too thin, remove the bok choy to the plates and continue cooking the sauce to thicken.) Serve with the pork chops.
Nutrition Facts : Calories 530, Fat 38 grams, SaturatedFat 9 grams, Cholesterol 102 milligrams, Sodium 1000 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 38 grams, Sugar 4 grams
GRILLED ASIAN PORK CHOPS AND BABY BOK CHOY
Categories Marinate Low Carb Quick & Easy Pork Chop Grill/Barbecue Bok Choy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat). Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade aside. Add pork to remaining marinade; let stand 20 minutes.
- Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side. Grill bok choy until softened and lightly charred, about 5 minutes total.
- Divide pork and bok choy among 4 plates. Sprinkle with cilantro, garnish with lime wedges, and serve.
ASIAN PORK CHOPS AND BABY BOK CHOY - NUWAVE - FLAVORWAVE OVENS
Make and share this Asian Pork Chops and Baby Bok Choy - Nuwave - Flavorwave Ovens recipe from Food.com.
Provided by Starfire aka Wendy
Categories Pork
Time 38m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish.
- Set 2 tablespoons marinade aside.
- Add pork to remaining marinade; let stand 20 minutes.
- Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade.
- Place pork on 4" rack and cook on HI for about 8~10 minutes per side.
- Grill bok choy until softened, about 8~10 minutes total.
- Divide pork and bok choy among 4 plates.
- Sprinkle with cilantro, garnish with lime wedges, and serve.
Nutrition Facts : Calories 347.4, Fat 18.5, SaturatedFat 5.3, Cholesterol 105.8, Sodium 468, Carbohydrate 3.6, Fiber 0.8, Sugar 0.8, Protein 40.2
QUICK AND EASY ASIAN SEARED PORK CHOPS
These Asian pork chops are marinated for a quick 20 minutes and then seared to perfection for a quick and easy dinner!
Provided by Judy
Categories Pork
Time 45m
Number Of Ingredients 8
Steps:
- Combine all ingredients from the soy sauce to the wine in a shallow dish. Marinate the pork chops in this mixture for 20 minutes to an hour.
- Heat 2 tablespoons of vegetable oil in a large skillet. Sear the pork chops on both sides until cooked through (you can discard any leftover marinade). It should take 5 minutes per side for 1-inch thick pork chops, as long as they were at room temperature when you started cooking them.
- Allow to cool for 5 minutes. Enjoy!
Nutrition Facts : Calories 369 kcal, Carbohydrate 3 g, Protein 30 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 90 mg, Sodium 598 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED KOREAN-STYLE BBQ GLAZED PORK CHOPS WITH RED ONIONS AND BABY BOK CHOY
Instead of marinating the meat, which is typical of Korean BBQ, these pork chops are brushed in a nutty hoisin glaze while they're on the grill. Grilled veggies, tossed in that same sweet and spicy glaze are served alongside.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat. Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger and grated garlic in a small bowl. Reserve 2 tablespoons for the vegetables and then stir in the hoisin sauce. Set half aside for serving with the cooked pork chops and stir in 1 to 2 tablespoons water.
- Sprinkle the pork chops on both sides with 1/2 teaspoon each salt and pepper for all 4 chops. Place the pork chops and onions on a lightly oiled grill. Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side. Grill the onions until they are soft. Start brushing both the pork and the onions with the hoisin sauce mixture about halfway through grilling. Transfer the pork chops to a cutting board to rest for about 5 minutes and the onions to a bowl.
- Put the bok choy in a large bowl and cover with plastic wrap. Microwave until the center core has softened and can easily be pierced with the tip of a sharp knife, 3 to 5 minutes. Season the bok choy with 1/4 teaspoon each salt and pepper and grill until charred, 2 to 3 minutes per side. Add to the bowl with the onions and gently toss with the reserved 2 tablespoons ginger sauce. Serve the pork chops with the grilled vegetables and the reserved hoisin sauce mixture on the side.
ASIAN MARINATED PORK CHOPS
This is one of my favorite marinades to use for grilled pork chops. I usually just throw ingredients as I see fit, so the measurements are estimates. The roasted red chili paste can be found in the Asian section of your grocery store.
Provided by itsjustaphase
Categories World Cuisine Recipes Asian
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 447.9 calories, Carbohydrate 24.1 g, Cholesterol 142.1 mg, Fat 12.6 g, Fiber 0.6 g, Protein 57.4 g, SaturatedFat 4.3 g, Sodium 2522.9 mg, Sugar 19.1 g
CRUNCHY BOK CHOY SLAW
I found this recipe on Yahoo.com while searching for recipes using bok choy as an ingredient. I haven't made this yet, but it sounds delish and easy to prepare. If you try it before I do, please share your thoughts in the review process.
Provided by Happy Hippie
Categories Salad Dressings
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions.
- Toss to coat with the dressing.
ASIAN PORK TENDERLOIN WITH BABY BOK CHOY
This Asian Pork Tenderloin with Baby Bok Choy is as delicious as it is impressive, but here's even better news: It's quite easy to make!
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425ºF.
- Mix first 5 ingredients until blended.
- Cook meat in large skillet sprayed with cooking spray on medium-high heat 5 min. or until evenly browned, turning occasionally. Transfer to rimmed baking sheet sprayed with cooking spray. Bake 15 min. or until done (145ºF), brushing with 1 Tbsp. dressing mixture for the last 5 min.
- Meanwhile, add carrots and remaining dressing mixture to skillet; cover. Cook on medium heat 5 min. Add bok choy; cook, covered, 12 to 13 min. or until vegetables are tender.
- Remove meat from oven; tent with foil. Let stand 3 min. Transfer meat to cutting board; slice meat.
- Place vegetables on platter; top with meat, cooking juices from skillet and nuts.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
GRILLED ASIAN PORK CHOPS AND BABY BOK CHOY
Make and share this Grilled Asian Pork Chops and Baby Bok Choy recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat). Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade aside. Add pork to remaining marinade; let stand 20 minutes.
- Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side. Grill bok choy until softened and lightly charred, about 5 minutes total.
- Divide pork and bok choy among 4 plates. Sprinkle with cilantro, garnish with lime wedges, and serve.
CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY
Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.
Provided by Yewande Komolafe
Categories dinner, weekday, meat, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
- Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
- Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
- Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and 1/4 cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
- Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.
SOY-GINGER PORK CHOPS WITH STIR-FRIED BOK CHOY
Fresh ginger adds spicy-sweet zing to the marinade for this simple pork-chop dish. Garlicky bok choy completes the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large zip-top bag, combine soy sauce, ginger, lemon juice, and 1 tablespoon oil. Add pork and shake to coat. Refrigerate 1 hour (or overnight).
- Heat broiler, with rack 8 inches from heat. Place pork on a rimmed baking sheet and season with salt. Broil until browned, 8 minutes. Tent with foil and let rest 10 minutes.
- Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high. Add garlic and red-pepper flakes; cook, stirring, until fragrant, 30 seconds. Add bok choy; saute until crisp-tender, 4 minutes. Season with salt and serve with pork.
Nutrition Facts : Calories 318 g, Fat 19 g, Fiber 1 g, Protein 30 g, SaturatedFat 5 g
PORK CHOPS WITH BOK CHOY AND RICE NOODLES
We've created your new go-to dish: a one-pot meal that features pork, vegetables, noodles, and all your favorite Asian flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 13
Steps:
- In a large bowl of hot tap water, soak noodles until soft, 10 to 15 minutes; drain and set aside. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, sugar, sesame oil, and red-pepper flakes; set aside.
- In a large skillet with a lid, heat oil over medium-high. Season pork chops with salt and pepper. Place in skillet, and cook, turning once, until opaque throughout, 3 to 4 minutes per side. Transfer chops to a plate; loosely cover with aluminum foil, and set aside.
- To skillet, add bok choy, scallion whites, garlic, and ginger. Cover and cook, tossing occasionally, until bok choy stems are crisp-tender, 4 to 5 minutes.
- Add noodles and sauce from step 1. Cook, tossing gently, until noodles are heated through, 2 to 3 minutes.
- Thinly slice pork chops. Serve on top of noodles, and sprinkle with scallion greens.
Nutrition Facts : Calories 668 g, Fat 32 g, Protein 37 g, SaturatedFat 9 g
ENGLISH MUFFINS BREAD MACHINE/NUWAVE/FLAVORWAVE OVEN
These are light and airy just like their counter parts. When cooked in the Nuwave/Flavorwave ovens, muffins will be "puffy". I make these every week and freeze them. They are wonderful! This is a converted recipe from Dustbunni, and a recipe she found on the internet. This is what she had to say about them: When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal. . There are a lot of really good reviews on this one. I converted it to be used in the Nuwave/Flavorwave Ovens. Enjoy!
Provided by Starfire aka Wendy
Categories Breads
Time 3h8m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Start the dough cycle.
- When the cycle is finished.
- Sprinkle corn meal over your work area.
- Use your hands to pat the dough into a 1/2 inch thick.
- Turn the dough so that each side gets lightly coated with cornmeal.
- Cut into 8 to 10 rounds.
- An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds. (I use a large mouth glass).
- Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
- (Nuwave/Flavorwave Directions) - Once dough as risen, place in Nuwave/Flavorwave in round pan. Set the timer for 8 min on * 8 for temp or 80 % heat *. For theses you do no want to use hi heat, as they will brown to fast and will burn.
- Note: they will come out "puffy". I have left in traditional cooking if you want them "flatter". Either way they come out wonderful!
- Normal cooking directions: in frying pan, or on low flame. Cook on Medium heat for 7 minutes on each side. This will give the flat look for the English muffins.
- Heat a dry cast iron skillet or griddle over a low flame.
- (I do spray mine with Pam).
- Cook the muffins about 5 to 7 minutes on each side.
- They should be golden brown when you turn them.
- Split the muffins with a fork or serrated knife and serve warm.
- These freeze well and can be reheated in the microwave or toasted.
- Note: these will be "puffy" if made in the nuwave/flavorwave ovens. If you like the traditional ones, I have left the conventional cooking as well.
Nutrition Facts : Calories 206.1, Fat 5.3, SaturatedFat 3, Cholesterol 33.7, Sodium 161.9, Carbohydrate 33.2, Fiber 1.4, Sugar 1, Protein 5.8
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