4 (6-ounce) boneless pork chops (about 3/4 inch thick)

1/4 cup pepper jelly, plus extra for serving on the side

[sweet hot jalapeno jelly; Apricot Pepper Jelly]

1/4 cup dry red wine
1 T. red wine vinegar
1 T. chopped fresh rosemary leaves
1 large garlic clove, grated or minced (about 1 tsp.)
1/2 tsp. chile flakes
Grated zest and juice of 1/2 orange
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

3 T. extra-virgin olive oil
2 large garlic cloves, grated or minced (about 2 tsp.)
Kosher salt
6 baby bok choy, cored and quartered
Pinch of chile flakes
1/4 cup canola oil (or other neutral-flavored oil)

Rinse pork chops under cool water, pat them dry with paper towels, and place them in a shallow bowl, baking dish or large sealable plastic bag. To make the marinade, whisk together the pepper jelly, wine, vinegar, rosemary, garlic, chile flakes, orange zest and juice, sea salt, and freshly ground black pepper in a small bowl. Pour marinade over the chops, turn to coat the chops (or seal the bag and shake to coat), and set them aside while you make the bok choy. (Note: For best results, marinate the chops overnight.) Heat olive oil, garlic and a pinch of kosher salt in a large skillet over medium-high heat and sauté until garlic is soft and fragrant, about 1 1/2 minutes, stirring often to prevent it from browning. Turn up the heat, add bok choy, and cook for 1 1/2 minutes. Season with kosher salt and sprinkle with chile flakes and 2 T. water. Cover pan and steam the bok choy for about 2 minutes, or until it is just tender but still crisp. Turn off the heat and keep skillet covered while you cook the pork. (Be careful not to overcook the bok choy as it will continue to cook slightly while it rests in the pan.) Heat canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you can smell the oil at that point). Place pork chops in the skillet and cook them for about 3 minutes, until they’re a rich brown color and the rub coating them is browned but not burned. Flip the chops, turn off the heat, and let them sit in the pan until pan stops sizzling, about 3 minutes. The pork will feel firm to the touch and will no longer be pink in the middle, but it will still be moist and juicy. Place one pork chop and one head of boy choy on each of four plates and serve with pepper jelly on the side.