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Gochujang Pork Chops Recipe
These Gochujang Pork Chops are one of my summertime favorites and a nice way to switch up grilled pork chops. The sauce they're coated in is a little like a slightly spicy, slightly smoky, Korean-influenced BBQ sauce. You can serve these pork chops with your favorite sides, but I really do love them with the refreshing watermelon salad in the recipe.If you'd like to make this recipe in the oven, follow the directions for my baked pork chops, using this glaze instead of the spices in that recipe.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 servings
Calories: 349 kcal
Course:
Dinner
Cuisine:
Korean
Ingredients
Gochujang Pork Chops
- ¼ ¼ cup rice wine vinegar
- 2 2 tablespoons Gochujang gluten-free if needed, homemade for paleo
- 1 1 tablespoon EACH: honey, oil, and soy sauce gluten-free if needed, coco aminos for paleo
- 4 4 pork chops
Herb Watermelon Salad
- 1 1 tablespoon rice wine vinegar
- ½ ½ tablespoon EACH: honey and oil
- A generous pinch of sea salt
- 3 3 cups diced watermelon
- 2 2 tablespoons EACH: chopped mint, chopped cilantro, and feta cheese see notes
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!
Cup of Yum
Notes
- Pork Chops: I prefer to grill bone-in pork chops, as the bone helps keep them juicy. If you opt for boneless chops, reduce the cooking time by 1-2 minutes.
- Feta: While I love the saltiness of feta, I've also used goat cheese many times, and it's delicious that way, too.
- Marinating: I've made a quick version by grilling pork chops seasoned with salt and pepper. Then, I reduced the marinade and brushed it on top, skipping the marinating time. While marinating does make pork chops tastier and juicier, the quick version works when you need to get dinner on the table stat.
Nutrition Information
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
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
424mg
(18%)
Potassium
676mg
(19%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
706IU
(14%)
Vitamin C
11mg
(12%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349
% 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.