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Grilled Korean Pork Chops

Prep: 15 minutes plus marinating and standing
Grill: 13 minutes • Serves: 4

1.Place pork chops in large zip-top plastic bag; pour marinade over pork chops. Seal bag, pressing out excess air; refrigerate 2 hours, turning bag after 1 hour.

2.Prepare outdoor grill for direct grilling over medium-high heat. Remove pork chops from marinade; discard marinade. Place pork chops on hot grill rack; cover and cook 5 minutes. Brush bok choy and onion with oil; place on hot grill rack. Turn pork chops; cover and cook pork chops 7 minutes or until internal temperature reaches 135° for medium-rare, bok choy 6 minutes and onion 8 minutes or until grill marks appear, turning once.

3.Transfer pork chops to rimmed baking pan; tent loosely with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.) Transfer bok choy and onion to cutting board; coarsely chop and add to large bowl.

4.Prepare rice as label directs; stir into onion mixture. Makes about 4 cups rice mixture.

5.Serve pork chops with rice mixture garnished with cilantro, if desired.

Approximate nutritional values per serving (1 pork chop, 1 cup rice mixture):
351 Calories, 13g Fat (3g Saturated), 100mg Cholesterol, 517mg Sodium,
34g Carbohydrates, 3g Fiber, 9g Sugars, 5g Added Sugars, 35g Protein

Chef Tip:
Double your marinade and save half for later in the week—it’s perfect on chicken, tofu or veggies. Pick up pork chops on sale, then portion them into marinade bags and freeze for quick, flavorful dinners. Too hot to grill? A grill pan or broiler brings the char indoors. Don’t eat pork? This marinade is just as tasty on chicken, beef or mushrooms.