Categories: Meals
Ingredients
- 3 tbsp. gochujang
- 4 tbsp. olive oil
- 1/2 tsp lime zest plus 3 1/2 tbsp. juice (from 2 limes), plus wedges for serving
- 1 tsp grated peeled fresh ginger
- 4 bone-in pork chops
- Grapeseed or canola oil, for grilling
- 2 tsp light brown sugar
- 6 cups thinly sliced red cabbage
- 3/4 cup fresh mint leaves, coarsely chopped
- 1/2 cup salted cashews, coarsely chopped
Directions
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In a small bowl, whisk the gochujang, 2
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tbsp. olive oil, 1 tbsp. lime juice, ginger, and 2 tbsp. warm water. Season the sauce with salt and pepper.
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In a large bowl, toss 1/4 cup of the sauce with the pork chops until coated. Let marinate at room temp for 20 minutes.
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Heat a lightly oiled grill over medium-high heat until very hot. Lightly season the pork chops; grill until charred in spots and cooked through, 3-4 minutes per side. Transfer to plates and let rest for 5 minutes.
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Meanwhile, transfer the remaining sauce to a small saucepan and stir in the brown sugar. Heat over low until warm, about 2 minutes.
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In a large bowl, toss the cabbage, mint, cashews and lime zest with the remaining 2 1/2 tbsp. lime juice and 2 tbsp. olive oil. Season the slaw.
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Brush the pork chops with the warm sauce. Serve with the slaw and lime wedges.