6 boneless pork chops
\n6 tablespoons teriyaki sauce
\n18 asparagus spears, trimmed
\n12 green onions, trimmed
\n3 heads bok choy, halved
\n3 green bell peppers, each cut into 6 slices
\nOlive oil, for drizzling
\n2 tablespoons fresh cilantro leaves<\/p>\n
Preheat the oven to 375 degrees F. Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm. Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes.
\nGarnish with cilantro leaves and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
6 boneless pork chops 6 tablespoons teriyaki sauce 18 asparagus spears, trimmed 12 green onions, trimmed 3 heads bok choy, halved 3 green bell peppers, each cut into 6 slices Olive oil, for drizzling 2 tablespoons fresh cilantro leaves Preheat the oven to 375 degrees F. Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and…<\/p>\n