Pork Chops with Bok Choy and Rice Noodles

Katie Says

This is very easy and David loves it!  I have made it using sliced pork tenderloin and chops, and they both are good!

Serves 4
Prep Time: 25 minutes
Total Time: 25 minutes


  • 1 package (6 to 8 ounces) rice noodles
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 2 tablespoons vegetable oil
  • 4 boneless center-cut pork chops, (about 6 ounces each)
  • Coarse salt and ground pepper
  • 1 large bok choy, (about 2 pounds), trimmed, cut crosswise into 1-inch strips, and washed (with some water still clinging to leaves)
  • 4 scallions, thinly sliced, white and green parts separated
  • 4 cloves garlic, sliced
  • 1 piece (about 2 inches) fresh ginger, peeled and minced
  • Pork Chops with Bok Choy and Rice Noodles


  1.  In a large bowl of hot tap water, soak noodles until soft, 10 to 15 minutes; drain and set aside
  2. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, sugar, sesame oil, and red-pepper flakes; set aside. 
  3. In a large skillet with a lid, heat oil over medium-high. 
  4. Season pork chops with salt and pepper.
  5. Place in skillet, and cook, turning once, until opaque throughout, 3 to 4 minutes per side.
  6. Transfer chops to a plate; loosely cover with aluminum foil, and set aside. 
  7. To skillet, add bok choy, scallion whites, garlic, and ginger.
  8. Cover and cook, tossing occasionally, until bok choy stems are crisp-tender, 4 to 5 minutes.
  9. Add noodles and sauce from step 1.
  10. Cook, tossing gently, until noodles are heated through, 2 to 3 minutes. 
  11. Thinly slice pork chops.
  12. Serve on top of noodles, and sprinkle with scallion greens.
This entry was posted in Dinner, In The Kitchen. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *