Korean Style Pork Chops with Spicy Rice and Steamed Bok Choy

Marinade

• 6 green onions, trimmed, cut into pieces, plus extra to garnish
• 3 garlic cloves
• 30 g ginger, fresh, peeled
• 115 g orange juice
• 85 g soy sauce
• 60 g sesame oil
• 30 g Korean chilli paste (gochujang)
• 2 tbsp brown sugar
• ¼ tsp black pepper, ground
• 4 pork chops, boneless, thick cut (approx. 2 cm/1 in.)

Spicy Rice

• 995 g water
• 170 g white long-grain rice
• onion, to brush grill
  of vegetable oil, to grease

Pork Chops and Steamed Bok Choy

• 570 g baby bok choy, halved