After making the marinade, you simply set some aside for the bok choy, then add the rest to a zip-top bag with the chops. With a mouthwatering mixture of soy sauce, fresh orange juice, garlic, ginger, sesame oil and Sriracha, the marinade does double duty as a flavor agent for the chops and as a sauce for the accompanying vegetable. And because the chops are cut extra thin – almost as thin as minute steaks – they are not as chewy as thick ones, and the marinade is able to permeate. Here, the lean meat is infused and made extra tender with a boldly flavorful Asian marinade. If you often find pork chops to be on the dry and bland side, this recipe could change your mind about them.
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