Sometimes the market planets come into alignment: Nancy at Shady Grove had nice little bok choy at the farmer's market last Saturday; there was a sale on loin pork chops at Keller's IGA, where the butcher will actually cut the chops an inch thick if you call him ahead of time; and this recipe was on Epicurious:
http://www.epicurious.com/recipes/recipe_views/views/109791
We only made a few adjustments to the recipe. Even when you halve the amounts, there's way too much Szechuan bean sauce, so we only used about a tablespoon. Also, we made up the marinade in a platter, soaked the bok choy in it first, and then set the bok choy aside while we soaked the pork in the same platter, which means you don't have to reserve any un-porked marinade for the vegetable. Results were tasty, so this one's a keeper.
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