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Pork chops often have a reputation of being dry and tough, but not this recipe: Thanks to Chinese five-spice, agave, and sesame oil, you can give your chop a robust, zesty flavor. Plus, fresh vegetables make for the perfect side.

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Chef’s tips: In true stir-fry style, you just want to cook the vegetables quickly so they’re crisp and vibrant-looking, stopping short of cooking out the nutrients.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 tsp  Chinese five-spice powder</li>
                                            <li> Drizzle of agave or honey</li>
                                            <li>1/4 tsp  sesame oil</li>
                                            <li>2 8-oz  pork chops, on the bone </li>
                                            <li>1 tbsp grapeseed oil</li>
                                            <li> Chicken broth or water</li>
                                            <li>1/2 cup red bell pepper, thinly sliced</li>
                                            <li>1/2 cup green bell pepper, thinly sliced</li>
                                            <li>1/4 tsp salt</li>
                                            <li>1/2 cup asparagus tips</li>
                                            <li>2 cups baby bok choy, sliced, rinsed in cold water, and drained</li>
                                            <li>1/2 cup snow peas</li>
                                            <li>1 tbsp fresh ginger, peeled and grated</li>
                                            <li> Pepper to taste</li>
                                            <li>1/2 cup green onion (scallion), sliced for garnish</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat oven to 400°.</li>
                                    <li>In a small bowl, mix together five-spice, agave, and sesame oil. Brush pork chops with glaze. Preheat large skillet on medium heat for 1 minute. Drizzle grapeseed oil in pan, and sear chops for up to 1 minute each side, or until golden. NOTE: the meat will caramelize faster due to the agave, so don’t walk away while searing.</li>
                                    <li>Once chops are nicely browned, remove to a foiled oven tray. Pour some chicken broth around chops on roasting tray. Adding liquid to tray will help add moisture to meat. The liquid will evaporate while roasting.</li>
                                    <li>Place chops in oven for 10 minutes or until the internal temperature reaches 150°.</li>
                                    <li>Preheat a large wok or sauté pan on medium-high heat for 1 minute. Add water to coat the pan, and add bell peppers. Toss for 1 minute. After bell peppers have softened slightly, add remaining ingredients and stir. Cook for 3 minutes, stirring.</li>

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