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Korean-Spiced Pork Chops & Slaw

May/June 2012

Your rating: None Average: 4.8 (10 votes)

Chili powder and garlic, both of which star in Korean cuisine, season grilled pork chops and a cool, tangy slaw. If you can find Korean chili powder use it, otherwise conventional chili powder is fine.


Korean-Spiced Pork Chops & Slaw Recipe

Makes: 4 servings, 1 pork chop & 1 1/2 cups slaw each

Active Time:

Total Time:

Ingredients

  • 3 tablespoons rice vinegar
  • 2 tablespoons plus 1 teaspoon canola oil, divided
  • 3 small cloves garlic, minced, divided
  • 4 teaspoons chili powder, divided
  • 2 teaspoons sugar
  • 1 teaspoon fish sauce or reduced-sodium soy sauce
  • 1/8 teaspoon cayenne pepper (optional)
  • 6 cups thinly sliced napa cabbage
  • 4 radishes, cut into matchsticks
  • 4 scallions, thinly sliced into 2-inch lengths
  • 1/2 teaspoon kosher salt
  • 4 bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed

Preparation

  1. Preheat grill to medium.
  2. Whisk vinegar, 2 tablespoons oil, 1 minced garlic clove, 2 teaspoons chili powder, sugar, fish sauce (or soy sauce) and cayenne (if using) in a large bowl until the sugar is dissolved. Add cabbage, radishes and scallions; toss to coat.
  3. Place the remaining garlic on a cutting board; sprinkle with the remaining 2 teaspoons chili powder and salt. Mash into a paste with the side of a chef’s knife. Combine the paste and the remaining 1 teaspoon oil in a small bowl. Rub both sides of pork chops with the paste.
  4. 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.

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.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Nutrition

Per serving: 304 calories; 17 g fat (4 g sat, 9 g mono); 67 mg cholesterol; 8 g carbohydrates; 2 g added sugars; 29 g protein; 3 g fiber; 356 mg sodium; 715 mg potassium.

Nutrition Bonus: Vitamin A (41% daily value), Vitamin C (37% dv), Potassium (21% dv), Folate & Zinc (18% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 4 lean meat, 1 fat



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Recipe Categories

Main Ingredient
Pork
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Main dish, meat
Ethnic/Regional
American
Korean
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Publication
May/June 2012

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