Past Recipes
Garlic-Soy Pork Chop

Garlic-Soy Pork Chop with Bok Choy and Water Chestnuts

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In this repeat favorite, Chef Elana glazes pork chops in a sweet and sticky sauce. She sears the meat in a blend of soy sauce, garlic, ketchup, and a little lime, which helps caramelize the chops as they cook. Crispy fried rice, bright bok choy, and crunchy water chestnuts complete this elegant yet comforting meal.

  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 600
  • Protein 42g
  • Total Carb 53g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • baby bok choy
    • 8 ounces
    • baby bok choy
  • scallions
    • 3
    • scallions
  • lime
    • 1
    • lime
  • peanuts
    • 2 tablespoons
    • peanuts
  • garlic
    • 2 cloves
    • garlic
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • water chestnuts
    • 1/4 cup
    • water chestnuts
  • ketchup
    • 2 packets
    • ketchup
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • boneless pork chops
    • 2
    • boneless pork chops

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium nonstick pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 4.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, halve bok choy lengthwise and rinse thoroughly (it tends to hide a lot of dirt between its leaves); cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Halve lime and set aside 1 half for Step 4; cut remainder into wedges for serving. Roughly chop peanuts. Mince garlic.

  3. Sauté bok choy

    Sauté bok choy

    Heat sesame oil in a medium nonstick pan over medium heat. When oil is shimmering, add scallion whites and light greens and half of garlic and sauté, stirring occasionally, until fragrant, about 1 minute. Add bok choy bulbs and sauté until beginning to soften, 2-3 minutes. Add water chestnuts, bok choy leaves, and ¼ teaspoon salt. Sauté, stirring, until leaves are wilted, 30 seconds; increase heat under pan to medium high.

  4. Fry rice and make sauce

    Fry rice and make sauce

    Add cooked rice, ½ tablespoon canola oil, ¼ teaspoon salt, and black pepper to pan with bok choy, still over medium-high heat; stir to coat. Press rice down into a single layer; cook, without moving, until golden on bottom, 3-4 minutes. Meanwhile, in a small bowl, whisk together ketchup, soy sauce, crushed red pepper, juice of ½ lime, and remaining garlic. Once golden, transfer fried rice to serving plates. Wipe pan clean for the next step.

  5. Cook garlic-soy pork chops

    Cook garlic-soy pork chops

    Pat pork chops dry with a paper towel. Return pan from fried rice to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add pork. Cook until browned on bottom, 3-5 minutes. Flip pork, pour over garlic-soy sauce, and cook until sauce is thick and syrupy and pork is cooked through, 3-5 minutes more. Remove pan from heat. Transfer pork to a cutting board and set aside to rest, 5 minutes.

  6. Plate garlic-soy pork chops

    Plate garlic-soy pork chops

    Once rested, cut pork into ¼-inch slices, then return to pan with sauce, still off heat. Turn to coat. Transfer garlic-soy pork chops to plates with fried rice, then drizzle over any remaining sauce from pan. Garnish with peanuts and scallion dark greens. Serve with lime wedges for squeezing over. Enjoy!

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