Honey Soy Grilled Pork Chops With Crunchy Bok Choy Recipes

Steps:

• Heat grill to high; lightly oil grates. Cook rice according to package instructions. With a fork, stir in vinegar and red-pepper flakes; season with salt. Cover, and set aside.
• Make glaze: Combine honey, soy sauce, and ginger in a small bowl; season with salt and pepper. Season pork chops with salt and pepper. Grill until opaque throughout, 5 to 7 minutes per side. Brush pork with glaze, and grill 30 seconds more per side. Transfer pork to a plate to rest.
• In a bowl, drizzle bok choy with sesame oil. Season with salt and pepper, and toss to coat. Grill until lightly charred on both sides, 1 to 3 minutes. Transfer to plate with chops. Serve pork and bok choy with rice alongside.

Steps:

• Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack.
• Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel?lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt.
• Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. Pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. Brush chops with canola oil on both sides, and sprinkle with salt and black pepper.
• Grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. Move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. The juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
• While chops are grilling, brush slices of onion with oil, and sprinkle with salt and black pepper. Grill onion slices until they are translucent and browned, 3 to 4 minutes per side. To serve, place chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.

Steps:

• Combine ketchup, honey, soy sauce and garlic.
• Set aside.
• Lightly season pork with salt and pepper.
• Brush each chop with sauce to coat.
• Cook chops on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.

Steps:

• Trim excess fat from chops; then prick with a fork on both sides and set aside.
• Combine soy sauce, ginger and garlic in a small bowl; pour half of this in a shallow pan and add the chops.
• Pour remaining sauce/marinade over the chops, then refrigerate for up to 8 hours, turning occasionally.
• Prepare grill; spray grill rack with non-stick spray before heating.
• Combine sugar, honey and sesame oil in a small saucepan; cook on low until sugar dissolves then remove from heat.
• Remove chops from marinade and discard marinade.
• Drizzle chops lightly with peanut or other oil on both sides, and grill directly over coals or heat until lightly charred.
• Turn chops and do opposite side; then move away from direct heat.
• Brush chops with honey glaze and cover grill.
• Turn and baste chops several times, until meat checks done, about 30 minutes or a cut towards the bone section shows no blood and only pale pink to browned meat.

Steps:

• In a large zip-top bag, combine soy sauce, ginger, lemon juice, and 1 tablespoon oil. Add pork and shake to coat. Refrigerate 1 hour (or overnight).
• Heat broiler, with rack 8 inches from heat. Place pork on a rimmed baking sheet and season with salt. Broil until browned, 8 minutes. Tent with foil and let rest 10 minutes.
• Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high. Add garlic and red-pepper flakes; cook, stirring, until fragrant, 30 seconds. Add bok choy; saute until crisp-tender, 4 minutes. Season with salt and serve with pork.

Steps:

• Heat grill to high (see page 367 for instructions). Meanwhile, cook rice until tender according to package instructions. Fluff with a fork, then stir in vinegar and red-pepper flakes; season with salt. Cover to keep warm.
• While the rice is cooking, make the glaze: Stir together honey, soy sauce, and ginger in a small bowl; season with salt and pepper.
• When grill is hot, lightly oil grates. Season pork chops on both sides with salt and pepper. Grill pork until an instant-read thermometer inserted in center (avoiding bones) registers 145°F, 5 to 7 minutes per side. Brush pork with glaze, and grill 30 seconds more per side. Transfer pork to a plate to rest.
• In a bowl, drizzle bok choy with sesame oil. Season with salt and pepper, and toss to coat. Grill until lightly charred on both sides and leaves begin to wilt, 1 to 3 minutes. Transfer to plate with chops. Serve pork and bok choy with seasoned rice alongside.
• Substitution
• If you can't find baby bok choy, use 2 heads regular bok choy: Cut it into uniform pieces, and then quickly sauté before grilling.

Steps:

• Whisk soy sauce, honey, garlic, ginger, and red pepper flakes together in a large bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the pork chops on the preheated grill until seared and no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest 5 minutes before serving.

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill pork, covered, over medium heat or broil 4-5 in. over the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with remaining marinade. Let meat stand for 5 minutes before serving.