Sheet Pan Teriyaki Pork Chops + Bok Choy

Sheet pan meals can be a savior on a busy weeknight! This one is flavorful and cooks up in 20 mins. Don’t be afraid of a store-bought sauce either, @cindyskitchen does a great sesame teriyaki that I used here. If Bok Choy is new to you, give it a shot! It’s a wonderfully easy leafy green to work into your repertoire, and both the leaves and the stalks can be eaten. It’s also an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K, and A.

INGREDIENTS
(4) Boneless pork chops (these were @butcherbox)
@cindyskitchen Original Teriyaki Marinade
8 Baby Bok Choy bulbs
Avocado oil spray
Salt and pepper to taste

DIRECTIONS
At least 20 mins or up to 24 hours before cooking, marinate the pork chops in half of the teriyaki sauce. Mine usually go into a gallon-size ziplock bag and then into the refrigerator.

When ready to cook, preheat oven to 375°F. Slice Bok Choy in half and arrange on a parchment paper lined sheet pan. Spray with avocado oil (you can certainly drizzle with olive oil here too, I just like the spray because it gets in between the leaves a little better), and then season with salt and pepper. Finish by drizzling with the rest of the teriyaki sauce. Cook for 20 mins, flipping Bok Choy and pork chops halfway, and make sure the pork reaches an internal temp of 145°F.