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Recipe Card
ingredients
- 4 bone-in pork chops (1-1 1/4 inch thick)
- 1/4 cup olive oil, divided
- 1 tablespoon + 1 teaspoon brown sugar
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon red pepper flakes
- 4 heads baby bok choy, washed, trimmed and cut in half
- 1 red bell pepper, chopped into 1" pieces
- 4 green onions, cut into 3rds
Warm Umami Dressing
ingredients
- 1 cup San-J Umami Tamari Splash
- 1-2 teaspoons of chili garlic sauce
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
Method
Step 1
Wash, dry, prep, and trim the bok choy, bell pepper, and green onions. In a small bowl combine 1 tablespoon of brown sugar, 1 teaspoon of salt, garlic powder, paprika, ginger, and black pepper. Set to the side.
Step 2
Pat the pork chops dry with a paper towel, rub with 2 tablespoons of olive oil, and season on both sides with the seasoning mixture. Set to the side.
Step 3
Preheat the oven to 425°F. Place a rimmed baking sheet line with foil in the oven so that it heats while you prepare the vegetables.
Step 4
In a large bowl toss all your vegetables with 2 tablespoons of olive oil, ½ teaspoon of salt, and red pepper flakes.
Step 5
In a small saucepan add San-J Umami Tamari Splash, chili garlic, rice vinegar, and 1 teaspoon of brown sugar. Simmer on medium heat to warm through.
Step 6
Once the oven has preheated, pull the sheet pan out of the oven. Add vegetables, place baby bok choy cut side down, and nestle porks between the vegetables. Place pork chops in the oven and bake for 5-7 minutes. Remove, flip the pork chops and brush with the warm umami dressing. Place back in the oven and bake for another 5-8, until the pork chops are cooked through (145°F internal temperature) and vegetables are tender. Serve with additional warm umami dressing.