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.
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.
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.
Prepare rice as label directs; stir into onion mixture. Makes about
4 cups.
Serve pork chops with rice mixture garnished with cilantro, if desired.
Ingredients
Directions
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.
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.
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.
Prepare rice as label directs; stir into onion mixture. Makes about
4 cups.
Serve pork chops with rice mixture garnished with cilantro, if desired.