Pork Chops with Bok Choy and Rice Noodles
Elevate your weeknight dinner routine with these flavorful Pork Chops with Bok Choy and Rice Noodles! This hearty, one-skillet recipe combines tender, perfectly seared pork chops with crisp-tender baby bok choy and chewy rice noodles, all coated in a savory-sweet sauce infused with soy, oyster sauce, sesame oil, garlic, and ginger. The dish strikes a perfect balance of bold umami flavors and bright citrus notes from fresh lime wedges, while crushed red pepper flakes add an optional spicy kick. Ready in under 40 minutes, this wholesome and satisfying meal is ideal for busy evenings yet impressive enough for entertaining. Garnished with scallions and served family-style, it’s a crowd-pleasing fusion of texture and taste. Perfect for fans of Asian-inspired recipes!
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Recipe Information
Ingredients
- 4 pieces bone-in or boneless pork chops
- 4 heads baby bok choy
- 8 ounces rice noodles
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 cup low-sodium chicken broth
- 1 piece lime, cut into wedges
- 3 pieces scallions, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons crushed red pepper flakes (optional)
Instructions
Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
Season the pork chops on both sides with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove the pork chops and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Add the chicken broth, soy sauce, oyster sauce, and sesame oil to the skillet. Stir to combine.
Return the pork chops to the skillet and reduce the heat to medium. Cover and simmer for 8-10 minutes, or until the pork chops are fully cooked and reach an internal temperature of 145°F (63°C).
While the pork chops cook, trim the ends of the baby bok choy and rinse thoroughly to remove any dirt. Cut each head into quarters lengthwise.
Once the pork chops are cooked, remove them from the skillet and tent with foil to keep warm.
Add the baby bok choy and cooked rice noodles to the skillet with the sauce. Toss to coat and cook for 2-3 minutes until the bok choy is tender but still crisp.
Transfer the rice noodles and bok choy to a serving platter. Top with the pork chops.
Garnish with sliced scallions and sprinkle with crushed red pepper flakes if desired. Serve with lime wedges on the side.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
