Spicy Orange Pork and Bok Choy

Grill Pork chops indoors and serve with bok choy and a warm orange sauce. Bok choy looks like white celery with wide, dark green leaves.

Shop Kitchen ▾
  • 1 cup orange juice
  • 1/2 cup bottled chili sauce
  • 2 tablespoons cooking oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon crushed red pepper
  • 4 boneless, center pork loin chops (about 1-1/4 to 1-1/2 lb.)
  • 2 baby bok choy, halved lengthwise (8 oz. total) or 1 small head bok choy (1 lb.), quartered lengthwise
  • 2 tablespoons cooking oil
  • Hot cooked rice (optional)
For marinade, in a 2-cup glass measure combine orange juice, chili sauce, oil, curry powder, and crushed red pepper; stir well. Place half the marinade in a self-sealing plastic bag set in a shallow dish; cover and refrigerate remaining half. Add pork to marinade in plastic bag; seal bag. Marinate in refrigerator for 4 to 24 hours.
Heat a nonstick or well-seasoned grill pan on stovetop over medium-high heat until hot. Reduce heat to medium; place pork in pan. Grill pork for 8 to 10 minutes or until chops are slightly pink in the center and juices run clear (160 degrees F), turning once. Remove pork from pan; cover and keep warm.
Brush bok choy with cooking oil. Add bok choy to grill pan, cut sides down; grill 8 minutes or until just tender, turning after 5 minutes.
Meanwhile, in a small saucepan bring reserved half of marinade to boiling. Reduce heat and simmer, uncovered, for 10 to 13 minutes or until liquid is reduced to 1/2 cup. Serve pork with bok choy, sauce, and, if desired, rice. Add salt to taste. Makes 4 servings.


  • For tabletop grill:

    For tabletop grill: Preheat grill according to manufacturers directions. Place pork on the grill rack. If using a covered grill, close lid. Grill until chops are slightly pink in center and juices run clear (160 degrees F). For covered grill, allow 6 to 8 minutes. (For open grill, allow 10 to 12 minutes, turning once halfway through grilling.) Remove chops and cover to keep warm. Brush bok choy with cooking oil; add to grill, cut sides down. Grill until just tender. For covered grill, allow 5 to 7 minutes. (For open grill, allow 10 to 12 minutes, turning once after 5 minutes of grilling.) Continue as directed in Step 4 above.

nutrition information

Per Serving: cal. (kcal) 399, Fat, total (g) 22, chol. (mg) 77, sat. fat (g) 5, carb. (g) 16, Monounsaturated fat (g) 10, Polyunsaturated fat (g) 6, fiber (g) 3, sugar (g) 4, pro. (g) 33, vit. A (IU) 2430, vit. C (mg) 48, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 56, Cobalamin (Vit. B12) (g) 1, sodium (mg) 497, Potassium (mg) 964, calcium (mg) 101, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Back to Top