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Honey Mustard Marinated Pork Chops with Ginger Soy Bok Choy
Honey Mustard Marinated Pork Chops and Ginger Soy Bok Choy bring sweet and savory together in a delightful dance of flavors. Elevate your dinner with this flavorful fusion.
20 min 
Prep 15 min 
Serves 3
Ingredients
- 3 bone-in Center-Cut Pork Chops
- 6 lbs. bok choy, trimmed
- 3 cups cherry tomatoes, sliced
- ¼ cup fresh ginger, finely julienned
- 1 tbsp. sugar
- 2 tbsp. soy sauce
- 1 tbsp. garlic, minced
- 2 tbsp. canola oil
- Marinade
- ¼ cup soy sauce
- 2 tbsp. olive oil
- 3 tbsp. honey
- 2 tbsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 3 cloves garlic, minced
- ½ tsp. ground black pepper
Ingredients
- 3 bone-in Center-Cut Pork Chops
- 6 lbs. bok choy, trimmed
- 3 cups cherry tomatoes, sliced
- ¼ cup fresh ginger, finely julienned
- 1 tbsp. sugar
- 2 tbsp. soy sauce
- 1 tbsp. garlic, minced
- 2 tbsp. canola oil
- Marinade
- ¼ cup soy sauce
- 2 tbsp. olive oil
- 3 tbsp. honey
- 2 tbsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 3 cloves garlic, minced
- ½ tsp. ground black pepper
Directions
Whisk together all ingredients of marinade in a small bowl.
Place pork chops and marinade in a resealable bag. Seal, coat chops with marinade. Refrigerate and let marinate between 2 and 24 hours.
Heat the oil in a large pan over medium-high heat. Add the marinated pork chops. Cook until lightly golden brown on one side, about 3–5 minutes. Then flip them, add in remaining marinade and cook until the internal temperature of the pork chops reaches an internal temperature of 145–160 degrees F with a three-minute rest.
In a large frying pan on medium-high heat, saute ginger and garlic in oil until fragrant. Add the bok choy and stir periodically until wilted.
Add the soy sauce and sugar, then toss to combine. Once combined, add the cherry tomatoes and toss.
Serve with your delicious pork chops.