Chinese BBQ Pork Chops

with Aromatic Bok Choy Rice

25 MIN

4 Servings

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From the Test Kitchen

In this take on Chinese barbecued pork (or char siu, a favorite of Cantonese cuisine), we’re using ketchup, hoisin sauce, and more to recreate the beloved sweet and savory glaze. It’s all served with fluffy jasmine rice tossed with bok choy sautéed with our aromatic blend of ginger, garlic, and scallions.

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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
1 cup Jasmine Rice
15 oz Baby Bok Choy
1 Red Onion
¼ cup Hoisin Sauce
½ cup Asian-Style Sautéed Aromatics
¼ cup Sushi Sauce
1 Tbsp Rice Vinegar
1 Tbsp Ketchup
3 Tbsps Roasted Peanuts
2 cloves Black Garlic

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the vinegar. Cover to keep warm.

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the bok choy; cut off and discard the root end, then roughly chop. Halve, peel, and thinly slice the onion. Roughly chop the peanuts. Peel the black garlic; using a fork, mash into a paste. Transfer to a bowl. Add the hoisin sauce, sushi sauce, ketchup, and 1/4 cup of water; stir to combine.

3 Cook the bok choy:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until its oil has melted. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook & glaze the pork:

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes on the first side, or until browned. Flip the pork and add the sliced onion; season with salt and pepper. Cook, without stirring, 2 minutes. Add the sauce. Cook, stirring occasionally and spooning the sauce and onion over the pork, 2 to 3 minutes, or until the pork is glazed and cooked through. Turn off the heat.

5 Finish the rice & serve your dish:

Add the cooked rice to the bowl of cooked bok choy. Stir to combine; taste, then season with salt and pepper if desired. Serve the glazed pork and onion over the finished rice. Garnish with the chopped peanuts. Enjoy!