Charred Gochujang Pork Chops with Sour Cherry Soy Sauce & Ginger Glazed Carrots
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Charred Gochujang Pork Chops

with Sour Cherry Soy Sauce & Ginger Glazed Carrots

45 MIN
2 Servings
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Available Options

  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    • with Pork Chops

    From the Test Kitchen

    For incredible depth of flavor, you'll marinate pork chops in gochujang and sesame oil before searing, then serve them topped with a sour cherry and soy sauce––an ode to umeboshi sauce, a beloved Japanese condiment traditionally made with pickled sour plums.

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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Charred Gochujang Pork Chops with Sour Cherry Soy Sauce & Ginger Glazed Carrots
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ½ cup Long Grain White Rice
    • 6 oz Carrots
    • 1 Piece Ginger
    • 3 oz Radishes
    • 1 bunch Mint
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Sour Cherry Spread
    • 2 tsps Gochujang
    • 1 Tbsp Sesame Oil
    • ½ oz Salted Butter
    • 2 tsps Honey
    • 1 Tbsp Rice Vinegar

    Charred Gochujang Pork Chops

    Marinate the pork
    1 Marinate the pork

    In a large bowl, combine the gochujang and sesame oil. Pat the pork dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade and turn to coat. Set aside to marinate at least 10 minutes.

    2 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Prepare the ingredients & make the sauce
    3 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Peel the carrots; halve lengthwise, then thinly slice on an angle. Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings). Pick the mint leaves off the stems. In a bowl, combine the soy glaze and sour cherry spread. In a separate bowl, combine the vinegar and sliced radishes; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    4 Cook the carrots

    In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add the butter, honey, and 1/2 cup of water (or 1 cup for 4 servings). Cook, stirring occasionally, 4 to 6 minutes, or until the carrots are softened and the liquid is mostly reduced. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the carrots
    Cook the pork & serve your dish
    5 Cook the pork & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice the pork crosswise. Serve the sliced pork with the cooked rice and cooked carrots. Top the pork with the sauce and marinated radishes (discarding any liquid). Garnish with the mint leaves (tearing just before adding). Enjoy!

    The USDA recommends a minimum safe cooking temperature of 145°F for pork.

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