AuthorMike EgrieCategoryDifficultyIntermediate
Grilled Korean Pork Chops
Yields4 Servings
Prep Time15 minsCook Time13 minsTotal Time28 mins
 4 bone-in pork chops (about 2 pounds)
 ½ cup Korean teriyaki sauce
 1 red onion, quartered vertically through root and peeled
 3 heads baby bok choy
 1 tbsp olive oil
 1 package (7 ounces) microwaveable cilantro-lime rice
 Chopped fresh cilantro for garnish (optional)
1

Place pork chops in large zip-top plastic bag; pour teriyaki sauce over
pork chops. Seal bag, pressing out excess air; refrigerate 2 hours,
turning bag after 1 hour.

2

Prepare outdoor grill for direct grilling over medium-high heat.
Remove pork chops from marinade; discard marinade. Place pork
chops on hot grill rack; cover and cook 5 minutes. Brush onion and
bok choy with oil; place on hot grill rack. Turn pork chops; cook pork
chops 7 minutes or until internal temperature reaches 145°, cook
onion 8 minutes or until grill marks appear, turning occasionally, and
cook bok choy 6 minutes or until grill marks appear, turning once.

3

Transfer pork chops to rimmed baking pan and tent loosely with foil;
let stand 5 minutes. Transfer onion and bok choy to cutting board;
coarsely chop and add to large bowl.

4

Prepare rice as label directs; stir into onion mixture. Makes about
4 cups.

5

Serve pork chops with rice mixture garnished with cilantro, if desired.

Ingredients

 4 bone-in pork chops (about 2 pounds)
 ½ cup Korean teriyaki sauce
 1 red onion, quartered vertically through root and peeled
 3 heads baby bok choy
 1 tbsp olive oil
 1 package (7 ounces) microwaveable cilantro-lime rice
 Chopped fresh cilantro for garnish (optional)

Directions

1

Place pork chops in large zip-top plastic bag; pour teriyaki sauce over
pork chops. Seal bag, pressing out excess air; refrigerate 2 hours,
turning bag after 1 hour.

2

Prepare outdoor grill for direct grilling over medium-high heat.
Remove pork chops from marinade; discard marinade. Place pork
chops on hot grill rack; cover and cook 5 minutes. Brush onion and
bok choy with oil; place on hot grill rack. Turn pork chops; cook pork
chops 7 minutes or until internal temperature reaches 145°, cook
onion 8 minutes or until grill marks appear, turning occasionally, and
cook bok choy 6 minutes or until grill marks appear, turning once.

3

Transfer pork chops to rimmed baking pan and tent loosely with foil;
let stand 5 minutes. Transfer onion and bok choy to cutting board;
coarsely chop and add to large bowl.

4

Prepare rice as label directs; stir into onion mixture. Makes about
4 cups.

5

Serve pork chops with rice mixture garnished with cilantro, if desired.

Grilled Korean Pork Chops
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