Gochujang Pork Chops Recipe
User Reviews
5
Gochujang Pork Chops Recipe
Description
Gochujang Pork Chops are marinated in a blend of rice wine vinegar, gochujang (fermented Korean chili paste), honey, oil, and soy sauce, imparting sweet, spicy, and tangy flavors. The pork chops, preferably bone-in for juiciness, are coated thoroughly and marinated from 1 to 12 hours. Grilling over high heat cooks the chops quickly, creating caramelized edges while keeping the interior moist.
The approach includes boiling down the leftover marinade into a thickened sauce to glaze the chops, adding richness and moisture. Alongside the meat, a watermelon salad is dressed with a simple combination of rice wine vinegar, honey, oil, salt, and fresh herbs including mint and cilantro, finished with crumbled feta cheese. This salad adds refreshing sweet and herbal notes that balance the pork’s bold flavor.
This recipe makes for a balanced and colorful meal pairing smoky grilled pork with a crisp, cool salad. It demonstrates a creative fusion of Korean-inspired marinade and summery, fresh side.
Ingredients
Gochujang Pork Chops
- ¼ cup rice wine vinegar
- 2 tablespoons gochujang gluten-free if needed, homemade for paleo
- 1 tablespoon honey gluten-free if needed, coco aminos for paleo
- 1 tablespoon oil
- 1 tablespoon soy sauce
- 4 pork chops
Herb Watermelon Salad
- 1 tablespoon rice wine vinegar
- ½ tablespoon honey
- ½ tablespoon oil
- sea salt a generous pinch
- 3 cups watermelon diced
- 2 tablespoons mint see notes, chopped (mint and cilantro
- 2 tablespoons cilantro
- 2 tablespoons feta cheese
Instructions
- In a medium-sized bowl, whisk the rice wine vinegar, gochujang, honey, oil, and soy sauce. Place the pork chops in a shallow baking dish and pour the marinade over the top. Mix the pork chops around a little so they are covered in the marinade. Place them in your fridge and let them marinate for 1-12 hours.
- Oil and heat your grill on high. You want your BBQ as hot as it can get.
- While your BBQ is preheating, make the rest of the dinner. Note: if you are serving this with rice, make that now.
- In a small bowl, make the salad dressing by whisking the rice wine vinegar, honey, oil, and salt. Place the watermelon, mint, cilantro, and feta cheese in a medium-sized bowl.
- Take the pork chops out of the marinade and pour the marinade into a small frying pan over high heat. Rapidly boil the marinade for 2-3 minutes, or until it has thickened and looks like runny BBQ sauce.
- Grill the pork chops for 3-4 minutes per side. Toss the watermelon salad with the dressing. Dig in!
Notes
- Bone-in pork chops help retain juiciness during grilling; boneless chops need slightly reduced cooking time.
- Feta cheese may be swapped for goat cheese in the watermelon salad based on preference.
- For quicker preparation, pork chops can be grilled without marinating and then brushed with reduced marinade sauce after cooking.
- Marinating intensifies flavor and tenderness but can be shortened if needed for fast meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1 pork chop with ¼ of the salad | |
| Calories | 349kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 31g | 62% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 424mg | 18% |
| Potassium | 676mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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