1/3 cup black
bean garlic sauce.
1 1/2 Tbsp sesame oil.
1 1/2 Tbsp low sodium soy sauce.
1 Tbsp fresh lime juice.
1 Tbsp minced ginger
3 Cloves of garlic, minced.
2 Baby bok choy, halved lengthwise.
2 Boneless center-cut pork chops.
1/2 Cup jasmine rice or rice with lentils.
Directions:
Get the barbeque grill started to a medium-high heat.
Whisk together the black bean garlic sauce, garlic, soy sauce, sesame oil, lime juice & ginger in a shallow dish, reserving 2 tablespoons of the marinade.
Add pork to the marinade for at least 20 minutes.
Brush the halves of the bok choy with the 2 Tbsp of unused marinade.
Grill the pork until cooked through (about 5 minutes per side) and grill the bok choy until softened and slightly charred (about 5 minutes total).
Serves two.
Notes:
The marinade was designed for a recipe that serves 4. As is, it does 2 chops & the bok choy nicely.
Of course, if you don't think you'd like bok choy, the pork chops can be done independently.
If you cut off the root of the bok choy before halving it, it can separate into individual leaves. I leave it on, and core some of the stem from the bottom.
Recipe from Bon Appetit, August 2004