Sweet and Spicy Glazed Pork Chops with Sesame Bok Choy

Name: Sweet and Spicy Glazed Pork Chops with Sesame Bok Choy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 x 6 ounce boneless pork chops, ¾ to 1 inch thick, trimmed; 2tablespoons toasted sesame oil, divided; ¼teaspoon table salt; 2tablespoons pineapple or apricot preserves; 1teaspoon unseasoned rice vinegar; 1teaspoon grated fresh ginger; ¼–¾teaspoon Asian chili-garlic sauce; 2heads baby bok choy (4 to 5 ounces each); 2teaspoons soy sauce; 2teaspoons sesame seeds, toasted

3 steps

Prep:20minCook:25min

What could be more appetizing than a glazed pork chop? The sheen on the meat tempts you to cut into it right away. But in the air fryer, glazes tend to slide off meat. Since a thick glaze adheres better, the natural pectin in fruit preserves helped us build such a glaze here. We combined pineapple preserves and rice vinegar as its sweet-and-sour components, with toasted sesame oil, ginger, and chili-garlic sauce lending umami and spice. We parcooked the meat and then brushed the glaze onto the pork in two batches to prevent too much from dripping off at one time. The sweet-and-sour pork paired well with baby bok choy, which fit easily in the air fryer. The bulbs turned tender and the leaves became slightly crispy in the air fryer while the pork rested. We tossed the tender vegetable with a dash of toasted sesame oil, giving it a sheen and echoing the flavor of the oil on the meat. If baby bok choy is unavailable, substitute 12 ounces of traditional bok choy, cut into 2-inch pieces. Bok choy can sometimes be sandy within the base of the head; make sure to remove any sand during washing. For a spicier dish, use the greater amount of chili sauce. This recipe can be easily doubled

Updated at: Thu, 17 Aug 2023 05:34:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories483.8 kcal (24%)

Total Fat26.5 g (38%)

Carbs16.6 g (6%)

Sugars10.6 g (12%)

Protein46.2 g (92%)

Sodium744.3 mg (37%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 x 6 ounceboneless pork chops

3/4 to 1 inch thick, trimmed

2 tablespoonstoasted sesame oil

divided

¼ teaspoontable salt

2 tablespoonspineapple preserves

or apricot

1 teaspoonunseasoned rice vinegar

1 teaspoonfresh ginger

grated

¼ teaspoonchili-garlic sauce

Asian

4 ouncesbaby bok choy

heads

2 teaspoonssoy sauce

2 teaspoonssesame seeds

toasted

Instructions

Step 1

Pat pork chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through fat on edges of each chop. Rub chops with 1 teaspoon oil, then sprinkle with salt. Arrange chops in air-fryer basket, spaced evenly apart. Place basket into air fryer; set temperature to 400 degrees; and cook until chops begin to brown at edges, 8 to 10 minutes.

Step 2

Microwave preserves, vinegar, ginger, and chili-garlic sauce in small bowl until mixture is fluid, about 30 seconds, stirring halfway through microwaving. Flip and rotate chops, then brush with half of glaze. Return basket to air fryer and cook for 5 minutes. Brush chops with remaining glaze; return basket to air fryer; and continue to cook until chops are lightly browned and register 140 degrees, 3 to 5 minutes. Transfer chops to plate, tent with aluminum foil, and let rest while preparing bok choy.

Step 3

Halve bok choy lengthwise, wash thoroughly, and spin dry. Toss bok choy with 2 teaspoons oil in large bowl and arrange in even layer in now-empty basket. Place basket into air fryer; set temperature to 350 degrees; and cook until bok choy is crisp-tender, about 5 minutes. Transfer bok choy to now-empty bowl and toss with soy sauce, sesame seeds, and remaining 1 tablespoon oil. Serve chops with bok choy.