
Ingredients
For the Pork Chops:
4 bone-in pork chops (about 1 inch thick)
2 tablespoons olive oil
3oz Double Barrel Classic Dry Rub
For the Grilled Bok Choy:
2 heads of baby bok choy, halved lengthwise
1 tablespoon olive oil
1 teaspoon soy sauce
½ teaspoon sesame oil
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes (optional)
For the Field Greens:
4 cups mixed field greens (arugula, spinach, and baby lettuces)
1 cup cherry tomatoes, halved
½ cup cucumber slices
¼ red onion, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste
Instructions
1. Prepare the Pork Chops:
Pat pork chops dry with paper towels and coat them with olive oil.
Rub the Double Barrel BBQ Classic Dry Rub generously on both sides of each pork chop.
Let the pork chops rest at room temperature for 15–20 minutes to absorb the flavors.
2. Grill the Pork Chops:
Preheat your grill to medium-high heat (about 400°F).
Grill the pork chops for 4–5 minutes per side or until they reach an internal temperature of 145°F (for juicy, slightly pink chops) or 160°F (for fully cooked chops).
Remove from the grill and let them rest for 5–10 minutes before serving.
3. Grill the Bok Choy:
In a small bowl, whisk together olive oil, soy sauce, sesame oil, garlic powder, and red pepper flakes.
Brush the bok choy halves with the mixture, ensuring the leaves and stems are coated.
Place bok choy cut-side down on the grill for 2–3 minutes until charred but still crisp.
Flip and grill for another 1–2 minutes.
4. Prepare the Field Greens:
In a large bowl, combine field greens, cherry tomatoes, cucumber slices, and red onion.
Drizzle balsamic vinegar and olive oil over the salad.
Toss gently and season with salt and pepper.
Serving:
Plate each pork chop with a serving of grilled bok choy and a generous portion of field greens.
Optional: Garnish with lemon wedges or fresh herbs for a bright finish.
Enjoy a balanced, flavorful meal with smoky grilled pork, crisp greens, and a savory hint of umami from the bok choy!
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