Cooking Light's Asian BBQ Pork Chops and Bok Choy Salad

Rather than use bone in chops as the recipe directs, I used boneless butterflied chops; I think they taste better.

The pork turned out tender and delicious!

2 T brown sugar
2 T soy sauce
1 T sesame oil
1 T pineapple juice
1 garlic clove, smashed
1 1/2 t rice wine vinegar
1/4 t red pepper flakes
1/4 t white pepper
2 large butterfly pork chops
sesame seeds, toasted for garnish

Combine first 8 ingredients in a ziploc bag; add pork. Marinate at least 2 hours and up to 8.

Preheat grill over medium high heat. Remove pork from bag; reserve marinade. Cook pork til desired doneness is reached.

Meanwhile, pour reserved marinade into a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or til thickened. Taste and adjust as desired.

Serve pork with sauce; sprinkle with sesame seeds.

Bok Choy Salad
1/4 cup rice wine vinegar
1-2 teaspoons Sriracha (garlic chile sauce)
2 t minced garlic
1 t minced fresh ginger
1 t sesame oil
salt and sugar to taste
4 cups chopped bok choy
1/4 cup thinly sliced green onions

Combine first 6 in a large bowl; whisk til smooth and uniform. Toss in bok choy and turn til well coated with dressing.
http://media-files.gather.com/images/d540/d821/d745/d224/d96/f3/full.jpg
I served the pork and sauce alongside the salad.
http://media-files.gather.com/images/d538/d821/d745/d224/d96/f3/full.jpg

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