A few weeks ago I was at my grandma's house for a pork chop dinner. Before leaving I asked her for the recipe, and I've made them twice since. They're a great comfort food without all the grease and fat of burgers and fries. So, if you're looking for something healthy but satisfying, this is the recipe for you!
Bok choy (Chinese cabbage) is one of my favorite greens, plus it's very rich in nutrients, making it one of the highest nutritionally ranked vegetables. I've never had trouble finding it at my local grocery store, and usually buy baby bok choy from Trader Joes.
Ingredients (pork chops):
2 bone-in pork chops, about 1" thick
2-3 cups Panko breadcrumbs (you can use regular breadcrumbs but Panko gives it an extra crunch)
1 egg, beaten
1 cup of flour
2-3 tbs oil
Ingredients (bok choy):
3-4 heads of baby bok choy
1 garlic clove, minced
2-3 tbs soy sauce
1-2 tbs oil
Salt to taste
Directions (pork chops):
Preheat the oven to 375. Dip pork chops in flour until all sides are covered, then in the egg, and finally in the breadcrumbs (discard any leftover flour/egg/breadcrumbs since they came into contact with raw meat!). Heat 2-3 tbs of oil in a skillet and brown each side of the pork chops, about 3-5 minutes on each side. Place the pork chops in an oven-safe baking dish (non-stick paper is optional) and bake for 1 hour or until pork chops are cooked through, paying close attention that they do not burn.
Directions (bok choy):
Trim the end so the leaves fall apart. Heat 1-2 tbs oil on medium in a pan with the minced garlic. Wait until the garlic turns golden then place the bok choy into the pan, stirring the bok choy until it is covered in oil and begins to wilt. I like a little bit of crunch to my bok choy so I don't cook it for very long, maybe 2-3 minutes. Turn the heat off and pour 2-3 tbs of soy sauce over the bok choy and stir so all of the leaves are covered. Add salt to taste, serve.
If you have made this recipe, let me know how it went! I'm sure my grandma would love to hear about it.