Grilled Pork with Bean Sprout Stir-Fry

Instructions

1. 1

   Pat pork chops dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 10 minutes to allow seasoning to penetrate.

   Tip: Dry meat ensures better browning and a crispy exterior when grilled.

2. 2

   Preheat grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

3. 3

   In a small bowl, whisk together soy sauce, minced ginger, minced garlic, sesame oil, and rice vinegar to create the sauce. Set aside.

   Tip: Make the sauce ahead so flavors can meld while you grill the pork.

4. 4

   Place pork chops on the hot grill and cook for 5-7 minutes on the first side without moving them, then flip and grill another 5-7 minutes until internal temperature reaches 145°F. Transfer to a rest plate.

   Tip: Don't flip too early; allow a good crust to develop for better flavor.

5. 5

   While pork rests, heat vegetable oil in a large wok or skillet over high heat until shimmering.

6. 6

   Add sliced scallions and julienned red bell pepper to the hot oil and stir-fry for 2 minutes until fragrant and slightly softened.

7. 7

   Add the fresh bean sprouts and the prepared sauce to the wok, tossing constantly for 3-4 minutes until bean sprouts are heated through but still retain a slight crunch.

   Tip: High heat and constant motion prevent the sprouts from becoming mushy.

8. 8

   Divide the bean sprout stir-fry among four plates, top each with a grilled pork chop, and garnish with sesame seeds.

   Tip: Serve immediately while the pork is still warm and the sprouts have their best texture.