Pork Chops with Sauteed Bok Choy in Spiced Cherry Glaze

Main Ingredients
baby bok choy cherry long grain rice pork

The cherry sauce for this dish came out really great, but overall, this meal wasn’t a fan favorite at my house.

I’m the only one who ate the bok choy. At least the girl tried it. Everyone else seemed afraid of it. I’ll need to figure out a way to disguise it next time. Also, the rice was kind of bland, and the whole plate presented too “pink”. It was boring and I’ll need to step up my creativity to compete against everyone else around here!


Pork Chops with Sauteed Bok Choy in Spiced Cherry Glaze


  • 4 pork chops
  • 1 head bok choy
  • 1 cup jasmine rice
  • 25-30 cherries, pitted
  • 1/3 cup chicken stock
  • 1 tsp ginger
  • 1 Tbsp honey
  • 1/2 tsp garlic
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 Tbsp raspberry vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp corn starch + 1 Tbsp water, combined
Chop up the cherries and combine with the chicken stock, ginger, honey, garlic, cumin, coriander and vinegar. 
Saute the bok choy in the olive oil, then add 2 Tbsp of the cherry sauce and heat through. 
Cook the rice with 2 Tbsp of the cherry sauce and water per package directions. 
Heat remaining sauce in saucepan and drizzle in the corn starch mixture. Bring to a boil, allowing the sauce to thicken. 
Serve the pork chops with the rice and bok choy, and drizzle with the cherry sauce. 

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