Hoisin-Honey Glazed Pork Chops with Bok Choy, Radishes, and Carrots

With the first week of my CSA filling the fridge with a variety of locally grown vegetables, its time to start getting creative in the kitchen! No more picking out a recipe, buying the ingredients, then making it. Freshly picked veggies are now delivered weekly and become the inspiration for planning every meal. There are still summer farm shares left at Enterprise Farm, this week we got kale, spinach, bok choy, tomatoes, radishes, romaine lettuce, strawberries, and rhubarb. Its really affordable for organic locally grown produce!

This recipe is great because both the pork chops and the vegetables take under ten minutes to cook!

Ingredients
2 pork chops
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce or tamari
1 tablespoon coconut oil divided

For the vegetables
1 head bok choy, each leaf cut in half, green and white parts separated
4 radishes, thinly sliced
3 carrots, thinly sliced on the diagonal
1/2 red onion, thinly sliced
1 clove garlic, minced
1 inch square ginger, minced (I keep some ginger in the freezer so it keeps well, and also so it is easy to grate when I am ready to use it)
2 tablespoons rice wine vinegar
1 tablespoon soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon hot chili sauce like sriracha

Directions
Combine the hoisin sauce, honey, and soy sauce and marinate the pork chops in the mixture. Prepare the bok choy, radishes, carrots, onions, and garlic, set aside. Place the ginger, rice wine vinegar, tamari, sesame oil, honey, and sriracha in a small bowl and stir to combine.

Heat two pans over high heat, and put half of the coconut oil in each. In one pan, cook the pork chops over high heat for 4 minutes on each side (for 3/4 inch thick, bone in pork chops).

In the second pan, add the white parts of the bok choy, carrots, onions, and radishes and cook over high heat for 3 minutes. Add the garlic and cook until it just starts to brown. Add the green parts of the bok choy and the ginger sauce, and cook for 2 more minutes. Serve the chops over a bed of the cooked vegetables.