Honey-Soy Grilled Pork Chops with Crunchy Bok Choy

• 1 cup long-grain white rice
• 2 tablespoons rice vinegar (unseasoned)
• 1/4 teaspoon crushed red-pepper flakes
• Coarse salt and freshly ground pepper
• 2 tablespoons honey
• 1 teaspoon soy sauce
• 1 teaspoon finely grated peeled fresh ginger
• Vegetable oil, for grill
• 4 bone-in pork rib chops (2 to 2 1/2 pounds)
• 4 heads baby bok choy, halved lengthwise
• 1 tablespoon toasted sesame oil

1. Heat grill to high (see page 367 for instructions).
2. Meanwhile, cook rice until tender according to package instructions.
3. Fluff with a fork, then stir in vinegar and red-pepper flakes; season with salt.
4. Cover to keep warm.
5. While the rice is cooking, make the glaze: Stir together honey, soy sauce, and ginger in a small bowl; season with salt and pepper.
6. When grill is hot, lightly oil grates.
7. Season pork chops on both sides with salt and pepper.
8. Grill pork until an instant-read thermometer inserted in center (avoiding bones) registers 145F, 5 to 7 minutes per side.
9. Brush pork with glaze, and grill 30 seconds more per side.
10. Transfer pork to a plate to rest.
11. In a bowl, drizzle bok choy with sesame oil.
12. Season with salt and pepper, and toss to coat.
13. Grill until lightly charred on both sides and leaves begin to wilt, 1 to 3 minutes.
14. Transfer to plate with chops.
15. Serve pork and bok choy with seasoned rice alongside.
16. If you cant find baby bok choy, use 2 heads regular bok choy: Cut it into uniform pieces, and then quickly saute before grilling.

longgrain white rice, rice vinegar, redpepper, salt, honey, soy sauce, ginger, vegetable oil, chops, choy, sesame oil

Taken from www.epicurious.com/recipes/food/views/honey-soy-grilled-pork-chops-with-crunchy-bok-choy-387984 (may not work)