Korean-Spiced Pork Chops & Slaw for Two

4.4 (9)
Korean-Spiced Pork Chops & Slaw for Two

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.

Yield: 2 servings, 1 pork chop & 1 1/2 cups slaw each
Active Time: 35
Total Time: 35


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


  1. Preheat grill to medium.
  2. Whisk vinegar, 1 tablespoon oil, 1/2 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.
  3. 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 1/2 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.)


Nutrition Per Serving

calories 303
fat 17 g (4 g sat, 9 g mono)
cholesterol 67 mg
carbohydrates 8 g
protein 29 g
fiber 3 g
sodium 356 mg
potassium 712 mg

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