{"id":5456,"date":"2014-01-14T16:20:51","date_gmt":"2014-01-14T22:20:51","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5456"},"modified":"2014-01-14T16:20:51","modified_gmt":"2014-01-14T22:20:51","slug":"coca-cola-hoisin-pork-chops-with-baby-bok-choy","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/01\/14\/coca-cola-hoisin-pork-chops-with-baby-bok-choy\/","title":{"rendered":"Coca Cola Hoisin Pork Chops with Baby Bok Choy"},"content":{"rendered":"

When I read a tip that came out of America’s Test Kitchen<\/a> I immediately believe it and put it to use. \u00a0When I read a recipe from America’s Test Kitchen I believe it must be amazing and have the best methods of cooking whatever it is. \u00a0I’d like to get a job there. \u00a0Or at least spend a day or two there, just observing the amount of thought, effort, time and testing that goes into everything. \u00a0It makes me kind of excited to think about it all!<\/p>\n

They do what I only wish I had the time, money, energy and intelligence to. \u00a0Want to know the best kind of cookie sheet to buy? \u00a0Ask the test kitchen. \u00a0They’ve already put all the brands out there through a battery of tests and know which gives the best browning and texture while not warping in the oven and doesn’t cost a fortune. \u00a0Want to know the best kind of cocoa powder? \u00a0Ask the test kitchen. \u00a0They’ve already tasted and baked with them all. \u00a0You won’t have to make a bad batch of chocolate cookies that burned on your poor quality cookie sheets! \u00a0Now some people don’t like the specificity and scientific bent in their articles and think that maybe they’re too engrossed in the food or the recipe to consider the home cook. \u00a0Like who has time to check the temperature of their butter before they use it in the perfect pound cake? \u00a0I’ve made that pound cake, and I took its temperature and it was spectacular. \u00a0But does it make that much of a difference? \u00a0If the test kitchen says so, then it must.<\/p>\n

The only reason I bring it up is that this recipe<\/a> came from a\u00a0cookbook from The Test Kitchen called\u00a0The Six-Ingredient Solution<\/a>. \u00a0What a genius idea! \u00a0I love when a recipe is uncomplicated in its ingredients. \u00a0It makes grocery shopping and life just a little bit easier. \u00a0But I guess this actually has 8 including pepper and water called for in the directions…still 8 ingredients ain’t bad. \u00a0And they turn out a stellar dinner.<\/p>\n

\"photo<\/a><\/p>\n

I don’t cook pork chops. \u00a0I’ll often cook a pork tenderloin in the oven or Ben will grill one. \u00a0I worry about under-cooking pork, and so in an effort to not under-cook it I end up worrying about over-cooking it and making it dry and tough. \u00a0I am happy to say that this meal yielded really delicious pork chops that were cooked pretty well. \u00a0I got the thumbs-up from Ben on it! \u00a0But I did have trouble getting it to temperature during the searing. \u00a0I did 3 minutes per side and it was only at 120\u00b0F. \u00a0Once it got to 130 I took it off and let it cook the rest of the way in the sauce, which worked well. \u00a0It’s not the way they instruct in the original recipe, but it worked for me.<\/p>\n

I’ve never cooked bok choy before, and I think I’ve only had it once or twice. \u00a0So this was a step out of my comfort zone in more than one way. \u00a0It cooks quickly and has good amounts of vitamins A and C. \u00a0I really enjoyed it and found it to be a perfect side for this meal. \u00a0Some people may not be a fan of the texture. \u00a0Sub broccoli for the bok choy if you’d like. \u00a0Steam it and serve it on the side.<\/p>\n

I HAVE cooked rice before. \u00a0Lots of rice. \u00a0So it was the only part of the meal I was able to put on the stove and know was going to be edible. \u00a0And, to be honest, I kind of liked the thought of a big bowl of buttered rice for dinner. \u00a0But what we had was much better and more well balanced.<\/p>\n

The sauce is amazing, and how could it not be? \u00a0It’s delicious on the pork, bok choy and rice. \u00a0I think it would be a great sauce for chicken as well. \u00a0The sauce ingredients here are what they call for for 4 chops and 4 bok choy, so if you do decide to make this recipe for 4, I’d suggest doubling the sauce. \u00a0You might end up with extra, but it would be a shame to run out! \u00a0Enjoy!<\/p>\n

Coca Cola Hoisin Pork Chops with Baby Bok Choy<\/h3>\n

From America’s Test Kitchen<\/a><\/p>\n

Serves 2<\/p>\n

Ingredients<\/em><\/p>\n