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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.1
  • Total Fat: 12.5 g
  • Cholesterol: 73.1 mg
  • Sodium: 498.3 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 26.2 g

View full nutritional breakdown of Lemongrass Pork calories by ingredient
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Lemongrass Pork

Submitted by: JDLANDER

Introduction

From Cooking Light Oct. 2008 p. 146. Really light. The carrots cooked with lemongrass, ginger and garlic have a lot of flavor. Add a little bit of oyster sauce and light soy sauce and you have a really tasty dish. From Cooking Light Oct. 2008 p. 146. Really light. The carrots cooked with lemongrass, ginger and garlic have a lot of flavor. Add a little bit of oyster sauce and light soy sauce and you have a really tasty dish.
Number of Servings: 4

Ingredients

    4 (4 oz.) boneless center-cut loin pork chops (about 1/2 in. thick)
    1/4 tsp. ground black pepper
    1/8 tsp. salt
    2 Tbsp. chopped green onions
    1 Tbsp. finely chopped peeled fresh lemongrass
    1 Tbsp. finely chopped peeled fresh gingner
    Tbsp. low-sodium soy sauce
    8 ounces carrot, halved lengthside and cut into 3.in pieces
    1 (14 oz.) can fat-free, less sodium chicken broth
    1 garlic clove
    4 baby bok choy, halved
    1 Tbsp. chopped fresh cilantro
    1 Tbsp. fresh lime juice

Directions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with pepper and salt. Add pork to pan; cook 3 1/2 min. on each side or until the pork is done. Remove from pan; keep warm.

Add onions and next 6 ingredients (through garlic) to pan. Bring to a simmer. Cook 6 min. Arrange bok choy in a single layer over carrot mixture. Cover, reduce heat to medium, and cook 4 min. or until bok choy is tender. Sir in cilantro and juice. Cut each pork chop into (1/2 in. thick) slices. Spoon 1/2 c. vegetable mixture into each of 4 shallow bowls; top each werving with 3 ounces pork. Yield 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user JDLANDER.






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