Ginger-Soy Glazed Pork Chops with White Rice and Bok Choy

In a medium saucepan, combine 555g of uncooked white rice with 5.5 cups of water and 1 tsp of salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

While rice cooks, peel and mince 2 tbsp of fresh ginger root. Peel and mince 4 garlic cloves. In a small bowl, whisk together 4 tbsp low-sodium soy sauce, the minced ginger, half of the minced garlic, 1.5 tbsp rice vinegar, and 1 tsp of sesame oil. Set aside.

Wash 450g of fresh bok choy and trim the ends. Cut each head lengthwise into quarters. Pat 1350g of bone-in pork chops completely dry with paper towels. Season both sides generously with salt and black pepper.

Heat 1.5 tbsp of vegetable oil in a large skillet over medium-high heat. Add the pork chops and sear for 4 to 5 minutes per side until golden-brown and internal temperature reaches 145°F (63°C). In the final 2 minutes of cooking, brush 2 tbsp of honey over the pork chops and let it caramelize. Transfer pork to a plate and tent loosely with foil to rest for 5 minutes.

In the same skillet, add 1 tbsp of vegetable oil over medium-high heat. Add the remaining minced garlic and stir for 30 seconds until fragrant. Add the quartered bok choy, cut side down, and sear for 2 minutes. Flip and cook for another 2 minutes. Pour the soy-ginger sauce over the bok choy and toss to coat. Cook for 1 more minute until bok choy is tender-crisp and sauce is slightly reduced. Drizzle with the remaining 1 tsp of sesame oil.

Divide the cooked white rice, glazed pork chops, and sauced bok choy evenly among 6 plates. Sprinkle 1.5 tbsp of sesame seeds over the entire dish. Drizzle any pan juices from the rested pork over the meat before serving.