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Categories:
soy sauce chili garlic sesame oil light brown sugar rice vinegar ginger clove garlic hoisin sauce pork chops kosher salt red onion choy
Viewed: 87 - Published at: 5 years agoIngredients
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce, such as Sriracha
- 1 tablespoon toasted sesame oil
- 1 tablespoon light brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon peeled and finely grated fresh ginger
- 1 clove garlic, grated
- 1/2 cup hoisin sauce
- 4 bone-in pork chops (about 3 pounds)
- Kosher salt and freshly ground black pepper
- 1 red onion, cut into 1/2-inch-thick slices
- 4 to 6 baby bok choy, halved lengthwise (about 1 pound)
Method
- Preheat a grill to medium-high heat.
- Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger and grated garlic in a small bowl.
- Reserve 2 tablespoons for the vegetables and then stir in the hoisin sauce.
- Set half aside for serving with the cooked pork chops and stir in 1 to 2 tablespoons water.
- Sprinkle the pork chops on both sides with 1/2 teaspoon each salt and pepper for all 4 chops.
- Place the pork chops and onions on a lightly oiled grill.
- Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side.
- Grill the onions until they are soft.
- Start brushing both the pork and the onions with the hoisin sauce mixture about halfway through grilling.
- Transfer the pork chops to a cutting board to rest for about 5 minutes and the onions to a bowl.
- Put the bok choy in a large bowl and cover with plastic wrap.
- Microwave until the center core has softened and can easily be pierced with the tip of a sharp knife, 3 to 5 minutes.
- Season the bok choy with 1/4 teaspoon each salt and pepper and grill until charred, 2 to 3 minutes per side.
- Add to the bowl with the onions and gently toss with the reserved 2 tablespoons ginger sauce.
- Serve the pork chops with the grilled vegetables and the reserved hoisin sauce mixture on the side.
