Korean smoked loin on the bone

Ingredients:

• 4 natural bone-in pork chops (about 1.3 kg)
• 2 tablespoons soy sauce
• 1 tbsp chili pepper sauce
• 1 tbsp dark sesame oil
• 1 tbsp light brown sugar
• 1 tbsp. l. rice vinegar
• 1 tbsp peeled and finely grated ginger root
• 1 clove of garlic, grated
• 0.5 cup hoisin sauce
• 1 red onion, sliced ​​into 1cm thick circles.
• 4 - 6 small bunches bok choy, halved lengthwise (about 450g)

Preparation:

1. Preheat grill to medium-high heat. In a small bowl, combine soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger, and grated garlic. Set aside 2 tablespoons of the dressing for the vegetables and stir the hoisin sauce into the remaining mixture. Set aside half for serving with the roast pork and stir 1-2 tablespoons of water into the remaining sauce.
2. Sprinkle the pork chops on both sides with 1/2 teaspoon salt and black pepper. Place the pork chops and onions on a lightly oiled grill. Grill until the pork chops are just slightly pink near the bone, 6 minutes per side and 4-5 minutes per side.
3. Grill the onions until soft. About halfway through, begin brushing the pork and onions with the hoisin sauce mixture. Transfer the pork chops to a cutting board to rest for about 5 minutes, and transfer the onions to a bowl.
4. Place the bok choy in a large bowl and cover with plastic wrap. Microwave until the core is tender and easily pierced with a knife, 3 to 5 minutes.
5. Season the bok choy with 1/4 teaspoon salt and black pepper and grill until grill marks appear, 2-3 minutes per side. Add the cabbage to the bowl with the onions and gently toss with the remaining 2 tablespoons ginger sauce. Serve the pork cutlets with the stir-fried vegetables and the reserved sauce for dipping.