Ingredients
1/3 cup low-sodium soy sauce
3 tablespoons finely grated peeled fresh ginger
2 tablespoons lemon juice
2 tablespoons vegetable oil, divided
4 bone-in pork chops (1 inch thick, 6 to 8 ounces each)
Salt
5 cloves garlic, thinly sliced
1/4 teaspoon red-pepper flakes
1 large head bok choy, cut into 1-inch pieces
Preparation
In a large zip-top bag, combine soy sauce, ginger, lemon juice, and 1 tablespoon oil. Add pork and shake to coat. Refrigerate 1 hour (or overnight).
Heat broiler, with rack 8 inches from heat. Place pork on a rimmed baking sheet and season with salt. Broil until browned, 8 minutes. Tent with foil and let rest 10 minutes.
Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high. Add garlic and red-pepper flakes; cook, stirring, until fragrant, 30 seconds. Add bok choy; saute until crisp-tender, 4 minutes. Season with salt and serve with pork.
