Ingredients:
2 Boneless Pork Chops - Fat Trimmed, About 1" Dice
2 Tbsp EVOO (Extra Virgin Olive Oil)
1" Piece of Ginger - Peeled, Sliced into thin matchsticks
2 Tbsp Miso Paste
2 Tbsp Apricot Jam (or honey)
1 Tbsp Red Wine Vinegar
4 - 6 Baby Bok Choy - Sliced in half
In a bowl, combine the pork chops and miso and mix with your hands, coating every bit of the pork with the miso paste.
In a pan over med / high heat, add the EVOO. Once hot, add the ginger and sautee until golden brown and crispy. Should take about 2 minutes. Remove.
Add pork into same pan and cook about 3 - 4 minutes, turning and making sure to brown on all sides.
Next add in the apricot jam and red wine vinegar and thoroughly coat the pork. Cook about 1 min.
At the same time as the pork is cooking, place bok choy in a pan, cut side down. Add just enough water to go about 1/4 of the way up the bok choy. Bring to a boil, cover with a lid and simmer about 2 - 3 minutes or until the center core is tender. Flip cut side up and sprinkle, lightly, with salt.
Place bok choy on plate, add the pork on top and sprinkle the crispy ginger on top.
Enjoy #Cheftainment
Thank you to Jamie Oliver for the inspiration.
