This quick Japanese-inspired pork chop dish is baked with bok choy, bell peppers, asparagus and onions and garnished with fresh cilantro leaves.
This recipe has been updated and may differ from what was originally published or broadcast.
Preheat the oven to 375ºF.
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.
Garnish with cilantro leaves and serve.