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Korean-Inspired Pork Chops

Photo: Oxmoor House

 

Hands-on time 15 mins
Total time 2 hrs, 15 mins
Yield Serves 4 (serving size: 1 pork chop and 2 green onions)
Korean flavors have fully arrived in America, showing up in everything from street-chic kimchi and short rib tacos to elegant traditional small plates at places such as Hanjan in the Flatiron District of New York. This recipe introduces gochujang, a spicy-sweet-fermented chile paste made with rice, soybean, and chile. It's worth keeping a substantial container on hand, as it can be stirred into broths, enjoyed as a condiment, or used in a pork chop marinade. This recipe rolls food truck-style, with a bold and punchy dose of kimchi in the marinade. It's zingy and satisfying, worthy of an ice-buried Korean beer and a playlist of the latest K-pop hits.

Ingredients

  • 1/2 cup spicy kimchi
  • 1/2 cup water
  • 2 tablespoons gochujang (Korean fermented red pepper paste)
  • 2 tablespoons grated fresh gingerroot
  • 1 tablespoon sugar
  • 4 garlic cloves, grated
  • 4 (6-ounce) bone-in pork loin chops
  • 8 whole green onions, roots trimmed

Nutrition Information

  • calories 291
  • fat 10 g
  • satfat 3.4 g
  • monofat 4 g
  • polyfat 1.4 g
  • protein 37 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 100 mg
  • iron 2 mg
  • sodium 547 mg
  • calcium 99 mg

How to Make It

  1. Combine the first 6 ingredients (through garlic) in a mini food processor. Process until smooth.

  2. Place the pork chops in a large, sturdy zip-top plastic bag. Pour the marinade over the top.

  3. Massage the marinade into the chops, and then seal and refrigerate for 2 hours.

  4. Fire up your grill for direct heat or grill pan to medium-high heat.

  5. Remove the pork chops from the marinade and discard the marinade.

  6. Grill the pork chops for about 2 1/2 minutes on each side, or until a thermometer reads 140° internally. Move them to a platter to rest for 5 minutes before serving.

  7. Grill the green onions for about 1 minute on each side. Serve with the chops.

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