Grilled Lemongrass Pork Chops

The aroma from this will have 'em running!!!! And, it only takes 40 mins.
(serves 4)

1 stalk lemongrass
1 shallot, peeled
1" piece of ginger, peeled
1 garlic clove, peeled
3 T. brown sugar
1/4 cup Thai or Vietnamese fish sauce
1/4 t. freshly* ground pepper
1/4 cup fresh lime juice, divided
5 T. veg. oil, divided
4 bone-in pork chops (about 2 lbs. total; each about 3/4" thick)
1 t. distilled white vinegar
2 small heads bok choy
1 small red bell pepper
1 small* jalapeno chile
2 cups mixed herb leaves, such as basil, cilantro, and mint

Peel off tough outer layers of lemongrass stalk, trim off root, and cut a 4" long piece from the root end (discard top). Put lemongrass, shallot, ginger, garlic, brown sugar, fish sauce pepper, and 2 T. each lime juice and oil into a blender. Whirl into a smooth, wet paste. Transfer 2 T. lemongrass mixture to a large bowl. Put pork chops in a baking dish large enough to hold all 4 in a single layer. Pour remaining lemongrass mixture over  hops and turn to coat. Whisk remaining 2 T. lime juice, 2 T. of the oil, and the vinegar into lemongrass mixture in large bowl. Chill until ready to serve. Thinly slice bok choy (stalks and stems) , and put in a bowl. Slice red pepper into 2" matchsticks and thinly slice jalapeno (wear gloves*); add to bowl. Tear herb leaves, add to veggies. and chill until ready to serve. Preheat grill or grill pan* to med. Remove chops from marinade, pat dry, and brush with remaining 1 T. oil Grill chops, turning once (lid closed on gas), about 10 mins. total for med. Meanwhile, toss vegetables and herbs with lemongrass dressing. Serve chops, drizzled with any remaining dressing, with salad and steamed rice.

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Love,

MM