Asian-Marinated Pork Chops With Bok Choy

¼ cup low-sodium soy sauce

1/3 cup fresh orange juice

3 tablespoons canola oil

1½ tablespoons packed dark brown sugar

2 tablespoons unseasoned rice vinegar

1 tablespoon peeled, finely grated fresh ginger root

1 tablespoon finely minced garlic

2 teaspoons toasted sesame oil

2 teaspoons Sriracha

8 thin-cut bone-in pork chops, ¼ inch thick; about 1¾ pounds total (see note)

1 bunch scallions

1¼ pounds baby bok choy (about 5), quartered lengthwise, or 1 large bok choy, cut crosswise into 1-inch pieces

Water (optional)

Salt, as needed

Whisk together the soy sauce, orange juice, 2 tablespoons of the oil, the brown sugar, rice vinegar, ginger, garlic, toasted sesame oil and Sriracha in a medium bowl until the sugar has dissolved. Reserve ¼ cup; pour the rest into a quart-size zip-top bag. Add the pork chops, then seal, pressing out as much air as possible. Refrigerate for at least 1 hour and up to 8 hours. Trim the roots off the scallions, then cut about 3-inch lengths of the white and light-green parts. Halve the 3-inch pieces lengthwise if they are thick. Thinly slice the dark green part crosswise and reserve for a garnish.

Remove the pork chops from the marinade and discard what's left in the bag. Heat half the remaining tablespoon of oil in a large, high-sided skillet over medium-high heat. Once the oil shimmers, add half the pork chops to the pan; reduce the heat to medium and cook until the meat is caramelized and just cooked through, about 2 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining oil and chops. A dark brown coating (fond) will form in the pan as you cook the meat. Once the chops are cooked and are resting on the plate, add the bok choy to the skillet and cook for 2 minutes, stirring until it begins to soften slightly and the browned bits in the pan begin to dissolve. Add a tablespoon or two of water to the pan if it seems very dry. Add the 3-inch scallion pieces and cook for 1 minute, stirring.

Add the reserved ¼ cup of unused marinade to the pan, cover, reduce the heat to medium-low and cook for about 5 minutes, stirring occasionally and adding water by the tablespoon as needed, until the bok choy is tender.

Lightly season the pork chops and bok choy with salt. Serve warm, garnished with the scallion greens.

Note: Ask your butcher to cut the pork chops to the size needed here. Serves 4

Nutrition | Per serving (using half the marinade): 410 calories, 47 g protein, 9 g carbohydrates, 20 g fat, 5 g saturated fat, 120 mg cholesterol, 460 mg sodium, 2 g dietary fiber, 6 g sugar

From nutritionist and cookbook author Ellie Krieger