Start by cutting 4 small slits into the pork skin towards the meat—this helps keep your chops flat while cooking, so they brown evenly. Season them with salt, pepper, and a splash of olive oil.

Get a hot pan going and brown the chops for a few minutes on each side.

Take the pork chops out of the pan and toss in your bok choy, breaking it apart a bit.

Pour in the soy sauce, honey, rice wine vinegar, garlic, and ginger. Let the bok choy cook for about a minute until it starts to wilt.  Take it out of the pan.

Place your pork chops back in the pan. As the sauce reduces, it will get sticky and coat the chops with deliciousness! Let them cook for about 2 minutes on each side, and voila—you’ve got sticky, flavour-packed chops!

Serve with fluffy white rice, and you’ve got yourself a dinner that’ll impress every time.