Asian Pork Chops and Baby Bok Choy

Ingredients
23 cup chile garlic paste
6 large cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons sesame oil
2 tablespoons fresh lime juice
2 tablespoons ginger, peeled and minced
2 pounds pork chops (I used boneless loin chops that were about 12-inch thick)
8-10 cups baby bok choy, tough parts of stems removed

Instructions
1.  Whisk together chile garlic paste, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 4 tablespoons marinade aside. Add pork to remaining marinade; let stand 30 minutes.

2. Heat large nonstick skillet over medium-high heat.  Place pork chops in skillet, working in batches if necessary, and cook for 3-5 minutes per side or until cooked through.  Remove chops from skillet.  

3. Add boy choy to skillet and remaining 4 tablespoons of marinade.  Sauté, stirring, until just leaves are wilted but stalks are still crisp.  

4. Serve pork and boy choy with rice.  

Pork Chops

Comments
This is based on a recipe from epicurious.com.  I didn’t have access to one of the key ingredients, so I tweaked the recipe based on what I did have access to.  The pork turned out very well, if a little on the spicy side.  The bok choy was a bit vinegary from the chile garlic paste, but I think that could be rectified by reducing the paste to 13 cup from the 23 cup that I used.  I’ll try that next time and update this recipe with the results.

Internet - Epicurious