Grilled Asian Pork Chops and Baby Bok Choy

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Serve with: Gingered rice pilaf and summer lettuces with a sesame vinaigrette.


1/3 cup black bean garlic sauce

3 large garlic cloves, minced

1 1/2 tablespoons soy sauce

1 1/2 tablespoons oriental sesame oil

1 tablespoon fresh lime juice

1 tablespoon finely chopped peeled fresh ginger

4 boneless center-cut pork chops (about 8 ounces each)

4 baby bok choy, halved lengthwise

2 tablespoons chopped fresh cilantro

4 lime wedges


Prepare barbecue (medium-high heat). Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade aside. Add pork to remaining marinade; let stand 20 minutes.

Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side. Grill bok choy until softened and lightly charred, about 5 minutes total.

Divide pork and bok choy among 4 plates. Sprinkle with cilantro, garnish with lime wedges, and serve.