Lemongrass Pork W/ Baby Bok Choy
- 4-4 oz. bonless center cut loin pork chops (1/2 inch thick)
- 1/4 tsp grnd black pepper
- 1/8 salt
- 2 Tblsps chopped scallions
- 1 Tblsp finely chopped peeled fresh lemongrass
- 1 Tblsp finely chopped fresh ginger
- 1 Tblsp low sodium soy sauce
- 8 oz carrot, halved lengthwise and cut into 3" pieces
- 1-14 oz can fat free low sodium chicken broth
- 1 garlic clove, sliced
- 4 baby bok choy (we like to add more)
- 1 Tblsp chopped fresh cilantro
- 1 Tblsp fresh lime juice (do not omit)
- 1. Heat large skillet over med-high heat. Coat pan with cooking spray. Sprinkle pork with pepper and salt; cook 3.5 mins on each side or until pork is done. Remove from pan; keep warm.
- 2. Add onions andd next 6 ingredients (through garlic) to pan. Bring to a simmer and cook 6 minutes. Arrange bok choy in single layer over carrot mixture. Cover, reduce heat to medium and cook 4 minutes or until bok choy is tender. Stir in cilantro and lime juice. cut each pork chop into slices. Put freshly cooked dSoba noodles in bottom on bowls that you will use to serve at table and then spoon vegetable mix atop noodles; top each with 3 ozs. pork W/o noodles 210 cals.
center, black pepper, salt, scallions, fresh lemongrass, fresh ginger, soy sauce, carrot, chicken broth, garlic, choy, fresh cilantro, lime juice
Taken from www.epicurious.com/recipes/member/views/lemongrass-pork-w-baby-bok-choy-50013866 (may not work)