For marinade, in a 2-cup glass measure combine orange juice, chili sauce, oil, curry powder, and crushed red pepper; stir well. Place half the marinade in a self-sealing plastic bag set in a shallow dish; cover and refrigerate remaining half. Add pork to marinade in plastic bag; seal bag. Marinate in refrigerator for 4 to 24 hours.

Heat a nonstick or well-seasoned grill pan on stovetop over medium-high heat until hot. Reduce heat to medium; place pork in pan. Grill pork for 8 to 10 minutes or until chops are slightly pink in the center and juices run clear (160 degrees F), turning once. Remove pork from pan; cover and keep warm.

Brush bok choy with cooking oil. Add bok choy to grill pan, cut sides down; grill 8 minutes or until just tender, turning after 5 minutes.

Meanwhile, in a small saucepan bring reserved half of marinade to boiling. Reduce heat and simmer, uncovered, for 10 to 13 minutes or until liquid is reduced to 1/2 cup. Serve pork with bok choy, sauce, and, if desired, rice. Add salt to taste. Makes 4 servings.

For tabletop grill: Preheat grill according to manufacturer's directions. Place pork on the grill rack. If using a covered grill, close lid. Grill until chops are slightly pink in center and juices run clear (160 degrees F). For covered grill, allow 6 to 8 minutes. (For open grill, allow 10 to 12 minutes, turning once halfway through grilling.) Remove chops and cover to keep warm. Brush bok choy with cooking oil; add to grill, cut sides down. Grill until just tender. For covered grill, allow 5 to 7 minutes. (For open grill, allow 10 to 12 minutes, turning once after 5 minutes of grilling.) Continue as directed in Step 4 above.