Honey-Ginger Pork Chops Served Over Stir-Fried Vegetables

• 4 boneless ribeye (rib) pork chops about 1/2-inch thick
• 1/4 cup orange juice
• 2 tablespoons clover honey
• 1 tablespoon soy sauce low-sodium or regular
• 1 tablespoon canola oil
• 1 tablespoon fresh cilantro chopped
• 1 teaspoon fresh ginger root grated
• 2 cloves garlic minced
• 1/2 teaspoon pepper coarse-ground
• 1/4 teaspoon kosher salt
• 1 tablespoon canola oil
• 1 1/2 teaspoons sesame oil
• 1 small onion coarsely-chopped, about 1/2 cup
• 1 zucchini small, cut in julienne strips or chopped
• 1 yellow squash small, cut in julienne strips or chopped
• 1 cup mushrooms sliced
• 1 cup bok choy chopped, optional
• 1/2 red bell pepper seeded and chopped
• 1/2 cup snow peas cut on the diagonal
• 1/2 teaspoon pepper coarse-ground
• 1/2 teaspoon crushed red pepper optional

1. Place pork chops in a resealable plastic bag; set aside. In 1-cup glass measure or small bowl, whisk together orange juice, honey, cilantro, oil, ginger, garlic, pepper and salt.Pour over pork; place in refrigerator to marinate for at least 2 hours and up to 24 hours.When ready to cook, preheat grill to 425u0b0 F.Carefully spray grill with cooking spray.Place pork chops on the grill; close lid.Grill for about 2 to 3 minutes per side or until pork reaches 145u0b0 (medium rare) to 160u0b0 (medium) internal temperature.Remove from grill; let rest for 3 minutes. Serve with Stir-Fried Vegetables.
2. Heat oil in electric wok on medium high heat until oil begins to smoke. Add onion; stir-fry for 1 minute.Add remaining vegetables; stir fry for 3 to 5 minutes or until crisp-tender.Season with salt and pepper.

ribeye, orange juice, honey, soy sauce, canola oil, cilantro, fresh ginger root, garlic, pepper, kosher salt, canola oil, sesame oil, onion, zucchini, mushrooms, choy, red bell pepper, snow peas, pepper, red pepper

Taken from www.yummly.com/recipe/Honey-Ginger-Pork-Chops-served-over-Stir-Fried-Vegetables-2248860 (may not work)