WHY THIS RECIPE WORKS: In this Asian-inspired dinner, rich-tasting glazed pork chops and crisp-tender baby bok choy are served on a bed of sticky rice for a truly impressive dinner from six ingredients. For the pork, we started with bone-in rib chops and seared them in a skillet, then set them aside until we had our glaze together in the pan. Looking for something that would give us a sweet yet peppery flavor profile, we hit on cola, which is sometimes used in barbecue sauces. A bit of hoisin added complexity, and a quick simmer ensured the glossy sauce clung nicely to our chops. To make this a meal, we made some sticky rice using short-grain sushi rice and quickly sautéed a few heads of baby bok choy.
1 3/4 cups sushi rice
4 heads baby bok choy
2 tablespoons vegetable oil
4 (8-ounce) bone-in pork rib chops, 3/4 inch thick
1 cup cola
1/3 cup hoisin sauce
1. Rinse rice, combine with 2 1/4 cups water and 1/2 teaspoon salt in large saucepan, and bring to boil. Cover, reduce heat to low, and cook for 10 minutes. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
2. Meanwhile, halve bok choy lengthwise. Heat 1 tablespoon oil in 12-inch skillet over high heat until shimmering. Add bok choy, cut side down, and cook until lightly browned on bottom, about 2 minutes. Add 2 tablespoons water, cover, and continue to cook until stems are crisp-tender, about 1 minute. Transfer to serving platter and cover to keep warm.
3. Cut 2 small slits, about 2 inches apart, through fat and silverskin on side of each pork chop. Pat chops dry with paper towels and season with 1/2 teaspoon pepper. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon oil, and heat over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, 3 to 5 minutes per side. Transfer to plate.
4. Whisk cola, hoisin, and 2 tablespoons water into now-empty skillet and simmer until slightly thickened, about 3 minutes. Return chops and any accumulated juices to skillet and continue to simmer until chops are coated with glaze, 1 to 2 minutes. Transfer to serving platter with bok choy and drizzle with glaze left in pan. Serve with rice.
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