HONEY-SOY GRILLED PORK CHOPS WITH CRUNCHY BOK CHOY

Honey-Soy Grilled Pork Chops with Crunchy Bok Choy image

Yield serves 4

Number Of Ingredients 11

1 cup long-grain white rice
2 tablespoons rice vinegar (unseasoned)
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon finely grated peeled fresh ginger
Vegetable oil, for grill
4 bone-in pork rib chops (2 to 2 1/2 pounds)
4 heads baby bok choy, halved lengthwise
1 tablespoon toasted sesame oil

Steps:

Heat grill to high (see page 367 for instructions). Meanwhile, cook rice until tender according to package instructions. Fluff with a fork, then stir in vinegar and red-pepper flakes; season with salt. Cover to keep warm.
While the rice is cooking, make the glaze: Stir together honey, soy sauce, and ginger in a small bowl; season with salt and pepper.
When grill is hot, lightly oil grates. Season pork chops on both sides with salt and pepper. Grill pork until an instant-read thermometer inserted in center (avoiding bones) registers 145°F, 5 to 7 minutes per side. Brush pork with glaze, and grill 30 seconds more per side. Transfer pork to a plate to rest.
In a bowl, drizzle bok choy with sesame oil. Season with salt and pepper, and toss to coat. Grill until lightly charred on both sides and leaves begin to wilt, 1 to 3 minutes. Transfer to plate with chops. Serve pork and bok choy with seasoned rice alongside.
Substitution
If you can't find baby bok choy, use 2 heads regular bok choy: Cut it into uniform pieces, and then quickly sauté before grilling.