Enjoy making an easy baked boneless pork chop with bok choy.
Baked only: 1 hour cooking time with 5 min prep
Seared and Baked: 36 mins with 5 min prep
Set the oven at 350 degrees
For marinade:
1/8th cup of Apple Cider Vinegar
1 chopped up garlic clove
1/4 cup of Strawberry or Apricot Jam
Salt & Pepper to taste
Marinate the pork chops on both sides overnight. If you forget to, make sure the meat is at room temperature and massage the marinade in through a Ziploc bag. Bake in the oven for 1 hour and let the meat rest for 3-5 mins to let the juices flow.
The pork won't have a caramel color but will be very juicy.
For a more appealing color and a faster way of cooking, sear each side for 3 minutes. Bake at 350 degrees for 25 mins and tent foil for 5.
While the pork is resting, have the following ready to saute.
Chopped up bok choy
Chopped up garlic clove
3 Capfuls of white vinegar
Salt and Pepper to taste.
Saute on medium/high heat on the stove until the bok choy is slightly softened.
Serve with white jasmine rice.
The fully baked version will be slightly grey in color and the jam helps to balance that out but will be very juicy and flavorful. The 2nd way of searing and baking will result in a nice caramel color to the meat and still be tasty although not as juicy as the fully baked version.
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