21
25

Ingredients

  • 4 boneless ribeye (rib) pork chops (about 1/2-inch thick)
  • 1/4 cup orange juice
  • 2 tablespoons clover honey
  • 1 tablespoon soy sauce (low-sodium or regular)
  • 1 tablespoon canola oil
  • 1 tablespoon fresh cilantro (chopped)
  • 1 teaspoon fresh ginger root (grated)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon pepper (coarse-ground)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon canola oil
  • 1 1/2 teaspoons sesame oil
  • 1 small onion (coarsely-chopped, about ½ cup)
  • 1 zucchini (small, cut in julienne strips or chopped)
  • 1 yellow squash (small, cut in julienne strips or chopped)
  • 1 cup mushrooms (sliced)
  • 1 cup bok choy (chopped, optional)
  • 1/2 red bell pepper (seeded and chopped)
  • 1/2 cup snow peas (cut on the diagonal)
  • 1/2 teaspoon pepper (coarse-ground)
  • 1/2 teaspoon crushed red pepper (optional)

Directions

  1. Place pork chops in a resealable plastic bag; set aside. In 1-cup glass measure or small bowl, whisk together orange juice, honey, cilantro, oil, ginger, garlic, pepper and salt.Pour over pork; place in refrigerator to marinate for at least 2 hours and up to 24 hours.When ready to cook, preheat grill to 425° F.Carefully spray grill with cooking spray.Place pork chops on the grill; close lid.Grill for about 2 to 3 minutes per side or until pork reaches 145° (medium rare) to 160° (medium) internal temperature.Remove from grill; let rest for 3 minutes. Serve with Stir-Fried Vegetables.
  2. Heat oil in electric wok on medium high heat until oil begins to smoke. Add onion; stir-fry for 1 minute.Add remaining vegetables; stir fry for 3 to 5 minutes or until crisp-tender.Season with salt and pepper.
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