I picked up lots of peppers at the grocery store, the yellow and orange peppers were on sale at the same price as the red peppers, making the idea colorful pepper dishes irresistible. There was also a great price on baby bok choy, which is always delicious with pork, so I decided to make a pork chop and veggie dish.
I began by marinating 2 loin chops in a marinade of 1 TBSP peanut oil, 2 tsp tamari sauce and 1 TBSP grated fresh ginger for about 4 hours. When it was time to cook I began chopping everything up since they all cook relatively quickly.
I chopped up 1/4 of a yellow and a red pepper, 3 baby bok choy, about 1/4 of a red onion, 1 large garlic clove, 1 inch of fresh ginger and 1/4 of a jalapeño pepper. I also had a lemon cut in half and ready for squeezing.
I fried the pork loin chops in my cast iron skillet, about 5 minutes on one side and 3 on the other. I then removed the skillet from the heat and heated my saute pan with 1 TBSP of peanut oil. I added the ginger, garlic and jalapeño with some salt and pepper and stirred them together and let them cook about a minute before adding the red onions. When they began to soften slightly I added the peppers. I let them cook about 2 minutes before adding the bok choy. I added some salt and pepper and a dash of sriracha sauce and let cook until tender. Then I squeezed the lemon on top and stirred it in.
This made 2 servings. The flavor blend was delicious, the dash of sriracha a nice bit of heat in a rather mild blend of veggies that served as a delicious backdrop to a tasty chop.
Single Servings 