3 Tbsp. soy sauce
1 1/2 Tbsp. sesame oil
1 1/2 – 2 tsp. Vietnamese chili garlic sauce
4 pork chops, 5/8″ thick
2 heads Red Dog bok choi

Combine soy sauce, sesame oil and chili garlic sauce in a large, deep plate or dish. Place pork shops in the mixture, turning to coat all surfaces. Let stand at room temperature, turning the chops occasionally, while you prepare coals in an outdoor grill to medium-high heat. When coals are ready, remove chops from the marinade and grill them until just done, 3-4 minutes on a side. Meanwhile, grill the bok choi until tender, about the same amount of time as the chops, basting them with the remaining marinade while they cook. Serve with rice or an Asian noodle dish.