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.
Whisk vinegar, 1 tablespoon oil, ½ 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 ½ 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.
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.)
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
300 calories;17.0 g fat(4.0 g sat); 3.0 g fiber; 8.0 g carbohydrates; 29.0 g protein; 70.0 mcg folate; 66 mg cholesterol; 3.0 g sugars; 2.0 g added sugars; 2031.0 IU vitamin A; 21.0 mg vitamin C; 84.0 mg calcium; 2.0 mg iron; 387 mg sodium; 697.0 mg potassium
Vitamin A (41% daily value), Vitamin C (35% dv)