With Sarah still riding her pork kick (who doesn’t like pig right!), it seems I’ve been cooking more than my usual share of chops. These gorgeous bone-in rib chops came from Sunterra and became our supper last night. With a side of bok choy and eggplant, this combo made for a pretty darn good hump day meal. The meat, which spent 24 hours inside a ziplock bag getting cozy with a thinned teriyaki marinade was easy and acquainted with the liquid long enough to add some flavour. After coming to room temperature, I sat the two pieces of pork on a roasting rack. Under the broiler for 4 minutes aside, before moving the pan to the bottom shelf for another 10 (18mins total). While the chops cooked on the lower rack, I put a sheet pan coated with oil under the broiler for two minutes to get hot. Pulling the pan, I layered on slices of eggplant. Salt, pepper, and back under the broiler. 3-4 minutes aside, with the last flip getting a dab of the marinade. Steaming the baby bok choy, with chili flakes, salt and pepper was straight forward and made for a spicy base. I foresee more pork on the horizon.