Grilled Asian Pork Chops and Baby Bok Choy
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.