Asian Inspired Grilled Pork Chops with Chinese-Style Bok Choy

Oh Yeah!! Very moist, tender and flavorful…I marinated my chops on Monday in anticipation of Tuesday dinner, but ended up making this dish on Wednesday. I am really glad I did, the marinade was so infused into the pork that it was a wonder to eat. They came out superb! The flavors compliment the meat very well, and there’s a touch of heat and sweetness to the dish which I love, let us not neglect the fact that there was nothing left at the end of the meal. I liked the lighter notes of the citrus with the salty soy, and fresh ginger which really made this a spectacular dish. This went very well with the bok choy side dish below! I also served with a bite of cut up mango… Who does not like mango???

You will need the following

1/2 cup orange juice

2 tablespoons soy sauce

2 tablespoons minced fresh ginger root

2 tablespoons grated orange zest

1 teaspoon minced garlic

1 teaspoon garlic Chile paste (or chili powder)

6 pork loin chops, 1/2 inch thick

In a shallow container or in a zip lock bag (my preference), mix together orange juice, soy sauce, ginger, orange zest, garlic and chile paste. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.

Preheat grill for high heat, and lightly oil grate. (I would have preferred to cook these outside, but I had a lot going on in the kitchen so I used my indoor grill pan) I think next time I may use the George Foreman if I am so inclined to not use the outdoor grill.. just a ramble.. Let’s get back to cooking. =)

Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

Serve with the bok Choy or with whatever tickles your fancy! Enjoy!

Chinese-Style Bok Choy with a Mushroom Sauce

2 tablespoons oyster sauce or fish sauce

1 tablespoon soy sauce

2 teaspoons brown sugar

1 teaspoon corn starch

1 tablespoon water

2 pinches of salt

1/4 teaspoon vegetable oil

4 heads baby bok choy

3 tablespoons olive oil

2 tablespoons minced onion

1 tablespoon minced garlic

1 (8 ounce) package sliced portobello mushrooms (chop into smaller bite size pieces)

In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster/fish sauce mixture until smooth.

Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, about 90 seconds. Drain the bok choy, and arrange attractively on a serving platter.

Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms.

Cook and stir until the mushrooms begin to shrink slightly. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster/fish sauce mixture, and then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

I hope you enjoy the recipe and use it with whatever changes you should feel it may need. Please feel free to comment, or if you want to get in touch with me you can at Lauralovinglife@hotmail.com

Bon appétit

LauraLovingLife