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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2012
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium.

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  • 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.

  • 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.

  • 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

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.

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.

Nutrition Facts

301 calories; protein 28.6g 57% DV; carbohydrates 8.2g 3% DV; dietary fiber 3.3g 13% DV; sugars 2.7g; fat 17.2g 26% DV; saturated fat 3.5g 18% DV; cholesterol 66.5mg 22% DV; vitamin a iu 2030.6IU 41% DV; vitamin c 21.2mg 35% DV; folate 69.6mcg 17% DV; calcium 85.7mg 9% DV; iron 1.8mg 10% DV; magnesium 43.9mg 16% DV; potassium 699.9mg 20% DV; sodium 386.8mg 16% DV; thiamin 0.6mg 64% DV; added sugar 2g.
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