Citrus-Glazed Pork Chops with Gingery Bok Choy

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foxmulders

1 (2-inch) piece fresh ginger, peeled and grated

2 tablespoons rice vinegar

Kosher salt and black pepper

1 pound large or baby bok choy

2 tablespoons neutral oil, like canola or grapeseed, plus more as needed

3 (1 ½-inch-thick) bone-in pork loin chops (about 2 ½ pounds)

1 ½ tablespoons light brown sugar

1 whole orange, cut in half crosswise, seeds removed, plus ¾ cup fresh orange juice

4 shallots, peeled and quartered

4 garlic cloves, smashed

Directions at archive.is

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