Chili powder and garlic, both of which star in Korean cuisine, season grilled pork chops and a cool, tangy slaw in this recipe for two. If you can find Korean chili powder use it, otherwise traditional chili powder is just fine.
2 servings, 1 pork chop & 1 1/2 cups slaw each
Active Time: 35 minutes |
Total Time: 35 minutes
1 1/2 tablespoons rice vinegar
1 tablespoon plus 1/2 teaspoon canola oil, divided
1 large clove garlic, minced, divided
2 teaspoons chili powder, divided
1 teaspoon sugar
1/2 teaspoon fish sauce or reduced-sodium soy sauce
Whisk vinegar, 1 tablespoon oil, 1/2 minced garlic clove, 1 teaspoon chili powder, sugar, fish sauce (or soy sauce) and cayenne (if using) in a medium bowl until the sugar is dissolved. Add cabbage, radishes and scallions; toss to coat.
Place the remaining minced garlic on a cutting board; sprinkle with the remaining 1 teaspoon chili powder and salt. Mash into a paste with the side of a chef’s knife. Combine the paste and the remaining 1/2 teaspoon oil in a small bowl. Rub both sides of pork chops with the paste.
Oil the grill rack (see Tip). Grill the pork chops, turning once, until cooked through, 3 to 5 minutes per side. Serve the chops with the slaw.
Per serving :
17 g Fat;
4 g Sat;
9 g Mono;
67 mg Cholesterol;
8 g Carbohydrates;
29 g Protein;
3 g Fiber;
356 mg Sodium;
712 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 4 lean meat, 1 fat
Tips & Notes
Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)