The first grilling of the season! Is there anything more filled with promises of warm days to come? If you too, are slowly venturing out of hibernation, I can think of no finer way to do it then with this quick and easy dish from The Bon Appetit Cookbook: Fast Easy Fresh. You can also find it online, here.
I had to do some searching for the black bean garlic sauce. I know that they used to carry it in my grocery stores, but I couldn’t find it, so I had to make the slightly longer trip to the Asian market, well worth it though! Also, this was my first time grilling baby bok choy, and I can tell you that it definitely will not be my last.
Grilled Asian Pork Chops and Baby Bok Choy
- 1/3 cup black bean garlic sauce
- 3 large garlic cloves, minced
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons oriental 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 together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade 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 4 plates. Sprinkle with cilantro, garnish with lime wedges, and serve.
This will be my entry for Foodie Friday at Designs by Gollum!