Serves 2
Ingredients:
Marinade and Basting Sauce:
1 ½ tablespoons brown sugar
¼ cup honey
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon Honey Ginger White Balsamic
2 teaspoons Roasted Sesame Oil
2 teaspoons liquid red food coloring
½ teaspoon 5-spice powder
2 thick cut, bone-in pork chops
⅔ cup fresh scallions, chopped or frizzled
3 baby bok choy, cooked and halved
½ cup Maille Dijon Mustard
Instructions
To make the marinade, place the brown sugar, honey, hoisin, soy sauce, Honey Ginger White Balsamic, Roasted Sesame oil, red food coloring, and 5-spice powder in a medium bowl, whisk to combine, and divide the marinade in half.
Place the pork chops in a zipper baggie or sealable container and coat them with one of the marinade halves. Refrigerate the marinated pork and reserved marinade for overnight.
Preheat one side of a gas grill to medium-high heat or prep coals for a charcoal grill (pushing the hot coals to one side of the grill). Remove the marinated pork and reserved marinade from the refrigerator and set aside at room temperature to rest while the grill preheats.
Once hot, remove the pork chops from the marinade and place them on the hot side of the grill. Grill for 3 to 4 minutes per side or until grill marks form. Wrap the pork chops in aluminum foil, brush them with the reserved marinade, and place them on the other side of the grill (indirect heat grilling). Cook the pork chops until the internal temperature reaches 145°F. Remove the cooked pork chops from the grill and set aside to rest for 10 minutes before slicing.
Serve pork chops with scallions, cooked baby bok choy, and Dijon mustard (for dipping).
