Cast Iron Pan-Seared Pork Chop Dinner-For Two

One of my “go-to” dinners that has been refined to serve just two

Two 6-ounce bone-in pork chops, pan seared, resting on a rack. Photo Credit: Collette Greystone.

This is another in my series of Cooking for Two.

Pan-Seared Pork Chops with Coconut Rice and Baby Bok Choy with Ginger Dressing

One of the things that was difficult to get used to once we moved to the country and now have fewer dinner parties, and fewer regularly mooching grown children, is cooking for two people.

It’s kind of like going back to post college days, except now we have forty years of culinary experience, some good, and some not so good.

While I used to serve this at casual big group dinner parties, this is now one of my “go-to” dinners that has been refined to serve just two.

Once the meat is marinated, you want to start the rice first as it will take the longest to do. You’re trying to get everything to the table at the same time. Cook the bok choy while the pork chops are resting.

Frenched pork chop.

Pan-Seared Pork Chops

Bone in pork chops are important, they are the best! Keeping the bones adds to moistness, as pork can be dry.

We get our pork from a local farmer and it is exceptional. If you can, get your chops from a local farmer. You’ll notice a real difference.

If you really want to be fancy, get “frenched” pork chops. Our farmer laughs at this idea, it messes up the packaging.

Ingredients

1/4 c low-sodium soy sauce

2 tbsp lime juice (1 lime works)

2 tbsp lime zest

2 cloves garlic, minced

1 1-inch piece ginger, peeled and finely chopped

1 red chile, thinly sliced or 1 t red pepper flakes(or to taste)

2 tbsp brown sugar

2 6-ounce bone-in pork chops

1 tbsp sesame oil (vegetable oil works fine too)

Instructions

1. In wide, shallow bowl, whisk together the soy sauce, lime juice, garlic, ginger, chile, and brown sugar. Add pork chops and turn to coat.

2. Marinate 2-3 hours or overnight.

3. Heat the oil in a large cast iron skillet on medium-high.

4. Add pork chops, baste with marinade, and cook until golden brown, basting periodically, and just cooked through, about 6 to 8 minutes per side.

5. Transfer to plate or rack, cover with foil and allow to rest 3 minutes.

Coconut rice.

Coconut Rice

I generally use a rice cooker with this, but wrote the instructions as if you don’t have a rice cooker. I sauté the onions, ginger and rice in a cast iron pan in the coconut oil and then dump this and the rest of the ingredients into the rice cooker. Two things get dirty as opposed to just one pan as in the instructions, but that’s just the way I like to do things.

This is also a good go-to side dish that’s easy to make. Great with grilled baby back ribs, roasted chicken, stir fry veggies or grilled fish.

Ingredients

2 tbsp olive oil, divided

1 t grated fresh ginger

3 scallions, thinly sliced, green and white parts separated

1 c white rice 

1 15-oz can coconut milk

1/2 t Kosher salt

Instructions

1. To a medium pot, add the oil and white parts of scallions and cook on medium until soft and translucent, about 3 minutes.

2. Add grated ginger and rice and cook, stirring, 1 minute more.

3. Add coconut milk, salt, and 1/2 cup water and bring to a boil.

4. Cover, reduce heat, and simmer until rice is tender, 18 to 20 minutes. 

5. Fluff rice with a fork and stir in green parts of scallions.

Baby Bok Choy with Ginger Dressing.

Baby Bok Choy with Ginger Dressing

Sometimes baby bok choy is a hard find, large bok choy works too. Slice it on the diagonal just to be fancy!

Ingredients

¼ c mirin (Substitute sweet vermouth or dry white wine and add some sugar)

1 tbsp fresh lime juice (from ½ small lime)

1 tbsp rice vinegar

¼ t Sriracha or favorite hot sauce

2 tbsp fresh ginger (minced)

2 cloves garlic (minced)

1½ tbsp coconut oil (divided)

1 tbsp sesame oil

4 baby bok choy (halved lengthwise) or 2 c chopped bok choy, slice on the diagonal.

Instructions

1. In a small bowl, whisk together the mirin, lime juice, vinegar, and Sriracha.

2. Heat a ½ tablespoon of coconut oil in a large cast iron skillet over medium heat.

3. Once hot, add the ginger, garlic, and a tablespoon or two of the mirin mixture. Cook for about 1 minute or until the garlic begins to soften.

4. Stir in the remaining mirin mixture and cook until slightly thickened, about 1 minute.

5. Remove from the heat and add sesame oil. Pour into a small heatproof bowl and cover.

6. Add the remaining tablespoon of coconut oil to the skillet and increase the heat to medium-high. When the oil is shimmering, add the bok choy, cut-side down.

7. Cover and cook, stirring occasionally, for about 3 minutes.

8. Flip the bok choy, cover, and cook for an additional 2 minutes or until crisp-tender and browned on the edges.

9. Transfer to a serving dish and drizzle with dressing. Serve immediately.

Enjoy!

See you next Tuesday!

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