Pork Chops with Ginger-Scallion Sauce and Bok Choy
In the UK: Ginger Pork Chops with Pak Choi
- 20 mintotal time
- $2.26£2.18a serving
- 417469calories
- 3534 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Golden pork chops sliced and spooned with a sizzling ginger and green onion oil, with garlicky bok choy.
Ingredients
Serves 4.
- 1 bunch green onions, very finely sliced
- 1 oz fresh ginger, peeled and finely grated
- 2 tsp rice vinegar
- 1.25 lb boneless pork chops
- 2 garlic cloves, crushed
- 14 oz baby bok choy, leaves separated
- ¼ cup vegetable oil
- 1 tbsp soy sauce
- salt, to taste
- black pepper, to taste
Contains: soy. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Put the green onions and fresh ginger in a heatproof bowl with ½ teaspoon of salt. Heat 4 tablespoons of the vegetable oil in a small pan until shimmering, carefully pour it over (it will sizzle), then stir in the soy sauce and rice vinegar.
- Pat the pork chops dry and season with salt and black pepper, then wash your hands in hot, soapy water.
- Heat 1 tablespoon of the oil in a large frying pan on medium-high heat. Using tongs, lay the chops in the pan and cook for 3–4 minutes each side, until golden and they reach 145°F. For anyone pregnant, cook until no pink remains (160°F). Using clean tongs, lift onto a board to rest for 3 minutes.
- While the pork rests, add the rest of the oil, the garlic and the baby bok choy to the pan with 2 tablespoons of water and stir-fry for 3 minutes, until just tender.
- Slice the pork, spoon over the ginger sauce and serve with the greens.
Leftovers: Fridge 2 days; reheat the pork until piping hot. The sauce keeps for 3 days in a jar.
Ingredients
Serves 4.
- 1 bunch spring onions, very finely sliced
- 30 g fresh ginger, peeled and finely grated
- 25 ml rice vinegar
- 600 g pork loin steaks
- 2 garlic cloves, crushed
- 400 g pak choi, leaves separated
- 75 ml vegetable oil
- 1 tbsp soy sauce
- salt, to taste
- black pepper, to taste
Contains: soya. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Put the spring onions and fresh ginger in a heatproof bowl with ½ teaspoon of salt. Heat 4 tablespoons of the vegetable oil in a small pan until shimmering, carefully pour it over (it will sizzle), then stir in the soy sauce and rice vinegar.
- Pat the pork steaks dry and season with salt and black pepper, then wash your hands in hot, soapy water.
- Heat 1 tablespoon of the oil in a large frying pan on medium-high heat. Using tongs, lay the chops in the pan and cook for 3–4 minutes each side, until golden and they reach 63°C. For anyone pregnant, cook until no pink remains (71°C). Using clean tongs, lift onto a board to rest for 3 minutes.
- While the pork rests, add the rest of the oil, the garlic and the pak choi to the pan with 2 tablespoons of water and stir-fry for 3 minutes, until just tender.
- Slice the pork, spoon over the ginger sauce and serve with the greens.
Leftovers: Fridge 2 days; reheat the pork until piping hot. The sauce keeps for 3 days in a jar.
Nutrition per serving
| Calories | 417 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 6 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sodium | 363 mg |
| Calories | 469 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 5 g |
| Fat | 35 g |
| Fibre | 2 g |
| Sodium | 356 mg |
Worked out from the ingredients, 308 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.26 a serving in the US (range $1.73–$3.00) and £2.18 in the UK (range £1.67–£2.88). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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