Ingredients
Vegetable oil, for grates
1 cup long-grain white rice
2 tablespoons rice vinegar
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon finely grated peeled fresh ginger
4 bone-in pork rib chops (8 to 10 ounces)
4 heads baby bok choy, halved lengthwise
1 tablespoon toasted sesame oil
Preparation
Heat grill to high; lightly oil grates. Cook rice according to package instructions. With a fork, stir in vinegar and red-pepper flakes; season with salt. Cover, and set aside.
Make glaze: Combine honey, soy sauce, and ginger in a small bowl; season with salt and pepper. Season pork chops with salt and pepper. Grill until opaque throughout, 5 to 7 minutes per side. Brush pork with glaze, and grill 30 seconds more per side. Transfer pork to a plate to rest.
In a bowl, drizzle bok choy with sesame oil. Season with salt and pepper, and toss to coat. Grill until lightly charred on both sides, 1 to 3 minutes. Transfer to plate with chops. Serve pork and bok choy with rice alongside.
