Glazed Pork Chops with Bok Choy and Brown Rice stuffed tomato

Ingredients:

4 center cut pork chops 1 in. thick
1 cup pomegranate juice
1/3 cup soy sauce
1/2 teaspoon chilipaste
3 tablespoons brown sugar
2 bok choy
1/4 pound cremini mushrooms
1 green onion.
1 tablespoon fish sauce
2 cups cooked brown rice
4 small round tomaotes.
Salt and pepper
vegetable oil

Directions:

Preheat the oven to 400F.

Preheat an oven proof pan on the stove at  medium high. If you don't have  one, put a cookie sheet on the oven while it is preheating,

Season the pork chops with salt and pepper, and when the pan is very hot , drizzle oil to cover the bottom and seared the pork chops on both sides until browned. Transfer the pan to the oven (or the chops to the cookie sheet) and let them be in there for 15 min.

Cut in half the bok choy and rinse under water. Pat dry. Heat another pan to medium  heat and throw in there the green onions, and the mushrooms. Let them softened a little and throw the  Bok choy. Wait for it to wilt and brown. Turn off the heat and drizzle the fish sauce.

Hollow the tomatoes and stuff them with the cooked rice. throw them in the oven for 10 min.

Check the pork chops, read the temp. in the thickest part of the chop, it should read 160 for well done.
Transfer them to a platter, cover with foil.

Mix the pomegranate juice, the soy sauce, sugar and chili paste.Put the pan again in the stove over medium high, throw the juice mixture and deglaze it (scrap the brown bits that are stuck in the pan). Now, stop moving it and let it reduce until it reach a syrupy thickness. Take the chops, transfer to the pan with the glaze, cover the chops with it and serve with a little on top as a sauce.

Now serve the bok choy with mushrooms, on top a chop  and enjoy!!