Grilled Asian Pork Chops and Baby Bok Choy

Chef Richard 4 Servings 20 minutes

The black bean garlic sauce used in the marinade for these pork chops is a Chinese staple made with salted, fermented black beans.


  • 1/3 cup black bean garlic sauce
  • 3 garlic cloves minced
  • 1½ tablespoons soy sauce
  • 1½ tablespoons Asian 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 black bean sauce, garlic, soy sauce, oil, lime juice and ginger in shallow dish.
  • Measure 2 tablespoons marinade; set 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 plates. Sprinkle with cilantro and garnish with lime wedges.

More To Try: Try making black bean garlic sauce into hoisin sauce for another quick marinade, or add it to stir-fry for a jolt of flavor.