Pork chops are so quick and easy, which makes them a perfect week night meal. I did these with a basic Asian style marinade and served them with some saucy steamed bok choy.
A lot of people I talk to seem to get discouraged by the long list of ingredients in Asian food. Don’t be! It might seem like a lot at first but once you have them all, there is nothing quicker and more convenient than a stir fry to use the left over veggies in your fridge for an out-of-this-world weeknight dish.
1/3 c. Black Bean Sauce
3 Garlic cloves, minced
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. sesame Oil
1 1/2 Tbsp. minced, peeled, fresh ginger
1 Tbsp. lime juice
2 Tbsp. Siracha
1 Tbsp. honey
4 center cut pork chops, I like the large ones with the bone, about 2 lbs.
In a large Ziploc bag, combine black bean sauce, garlic, soy, sesame oil, ginger, lime, siracha, and honey. Add pork chops to the bag and seal. Massage the marinade into the pork making sure they are well coated and let stand about 20 minutes or chill and remove 20 minutes before cooking.
Preheat the grill to med-high heat. Grill pork until just cooked through, about 5 minutes per side. or until the thickest part registers 145°F.
For Bok Choy:
4 baby bok choy, halved lengthwise
1 Tbsp. Olive oil
2 garlic cloves, minced
1 Tbsp. minced, peeled, ginger
1/4 c. sweet Asian chile sauce
Add olive oil to large, deep, nonstick skillet. Saute garlic and ginger until fragrant. add bok choy halved side down and let brown another 2 minutes. Add 1/4 c. of water and chile sauce to the pan. Cover and let steam about 5 minutes. The leave should be wilted, but it should still have a bit or crunch.
Transfer to serving plate and enjoy!