Korean-Spiced Pork Chops & Slaw
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.Yield: 4 servings, 1 pork chop & 1 1/2 cups slaw each
Active Time: 35
Total Time: 35
- 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
- Preheat grill to medium.
- 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 & 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
|fat||17 g (4 g sat, 9 g mono)|
Nutrition Bonus Vitamin A (41% daily value), Vitamin C (37% dv), Potassium (21% dv), Folate & Zinc (18% dv)
Carbohydrate Serving 1/2
Exchanges 1 vegetable, 4 lean meat, 1 fat
From EatingWell May/June 2012