Ingredients

• 1/2 cup orange juice
• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 1 teaspoon grated ginger
• 2 cloves garlic, grated
• 1/4 teaspoon red pepper flakes
• 4 bone-in pork rib chops (1/2 inch thick; about 8 ounces each)
• 2 tablespoons vegetable oil
• 1 1-pound package frozen vegetable dumplings (about 16)
• 1 5-ounce package mixed Asian greens (such as tatsoi and mizuna; about 8 cups)

Instructions

1. Whisk the orange juice, soy sauce, honey, ginger, garlic and red pepper flakes in a shallow dish. Add the pork and let marinate, turning occasionally, 10 minutes.
2. Preheat the broiler. Place the pork chops on a foil-lined baking sheet. Transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by about half, 8 to 10 minutes. Meanwhile, broil the pork until slightly charred and just cooked through, 5 to 7 minutes. Set aside to rest.
3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings, flat-side down, and cook, undisturbed, until slightly browned, about 3 minutes. Add 1/4 cup water; cover and cook until the water has evaporated and the dumplings are crisp on the bottom, about 3 minutes. Uncover and add the greens; stir until just wilted, 1 minute. Serve with the pork chops and orange sauce.
4. Photograph by Antonis Achilleos