Lemongrass Pork

• Cooking spray
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 tablespoons chopped green onions
• 1 tablespoon finely chopped peeled fresh lemongrass
• 1 tablespoon finely chopped peeled fresh ginger
• 1 tablespoon low-sodium soy sauce
• 8 ounces carrot, halved lengthwise and cut into (3-inch) pieces
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 garlic clove, sliced
• 4 baby bok choy, halved
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with pepper and salt. Add pork to pan; cook 3 1/2 minutes on each side or until the pork is done. Remove from pan; keep warm.
2. Add onions and next 6 ingredients (through garlic) to pan. Bring to a simmer. Cook 6 minutes. Arrange bok choy in a single layer over carrot mixture. Cover, reduce heat to medium, and cook 4 minutes or until bok choy is tender. Stir in cilantro and juice. Cut each pork chop into (1/2-inch-thick) slices. Spoon 1/2 cup vegetable mixture into each of 4 shallow bowls; top each serving with 3 ounces pork.

cooking spray, center, freshly ground black pepper, salt, green onions, fresh lemongrass, fresh ginger, soy sauce, carrot, chicken broth, garlic, bok choy, fresh cilantro, lime juice

Taken from www.myrecipes.com/recipe/lemongrass-pork (may not work)