Fresh ginger adds spicy-sweet zing to the marinade for this simple pork-chop dish. Garlicky bok choy completes the meal.
In a large zip-top bag, combine soy sauce, ginger, lemon juice, and 1 tablespoon oil. Add pork and shake to coat. Refrigerate 1 hour (or overnight).
Heat broiler, with rack 8 inches from heat. Place pork on a rimmed baking sheet and season with salt. Broil until browned, 8 minutes. Tent with foil and let rest 10 minutes.
Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high. Add garlic and red-pepper flakes; cook, stirring, until fragrant, 30 seconds. Add bok choy; saute until crisp-tender, 4 minutes. Season with salt and serve with pork.
Grate Tip A rule of thumb: Each 1-inch piece of ginger will yield about 1 tablespoon of grated ginger.