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1
Preheat a grill to medium-high heat.
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2
Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger and grated garlic in a small bowl.
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3
Reserve 2 tablespoons for the vegetables and then stir in the hoisin sauce.
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4
Set half aside for serving with the cooked pork chops and stir in 1 to 2 tablespoons water.
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5
Sprinkle the pork chops on both sides with 1/2 teaspoon each salt and pepper for all 4 chops.
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6
Place the pork chops and onions on a lightly oiled grill.
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7
Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side.
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8
Grill the onions until they are soft.
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9
Start brushing both the pork and the onions with the hoisin sauce mixture about halfway through grilling.
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10
Transfer the pork chops to a cutting board to rest for about 5 minutes and the onions to a bowl.
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11
Put the bok choy in a large bowl and cover with plastic wrap.
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12
Microwave until the center core has softened and can easily be pierced with the tip of a sharp knife, 3 to 5 minutes.
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13
Season the bok choy with 1/4 teaspoon each salt and pepper and grill until charred, 2 to 3 minutes per side.
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14
Add to the bowl with the onions and gently toss with the reserved 2 tablespoons ginger sauce.
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15
Serve the pork chops with the grilled vegetables and the reserved hoisin sauce mixture on the side.
