Put all the ingredients for the sauce into a medium saucepan and bring to a simmer over medium-high heat. Reduce heat to very low and let the sauce steep while you cook the antibiotic free pork chops and Bok Choy.

To cook our antibiotic free pork chops, first season them with salt and pepper. Warm a large skillet over medium-high heat. Coat the bottom with the canola and sesame oils. Add the pork chops and brown them well on both sides. Reduce heat to medium-low and cook until done, turning once, about 4 minutes more. Do not overcook them.

Prepare a steamer for the Bok Choy. Steam the Bok Choy until tender, about 3 minutes.

Serve the antibiotic free pork chops with bok choy alongside and the sauce in a pitcher.

Ingredients:

• 4 Boneless Antibiotic free pork chops
• 2 teaspoons canola oil
• 1 teaspoon sesame oil
• 1 pound baby Bok Choy, cleaned
• Course sea salt and freshly ground black pepper, to season

For Sauce:

• ¼ cup salt-free chicken broth
• 1 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 3 cloves garlic, minced
• 1 2-inch piece ginger, peeled and minced
• 2 green onions, sliced

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