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Charred Gochujang Pork Chops
with Sour Cherry Soy Sauce & Ginger-Honey Carrots
45 MIN
2 Servings
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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NutritionPER SERVING
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Calories850 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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½ cup Long Grain White Rice
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6 oz Carrots
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1 Piece Ginger
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3 oz Radishes
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1 bunch Mint
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1 Tbsp Rice Vinegar
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1 Tbsp Sugar
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2 Tbsps Soy Glaze
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2 Tbsps Sour Cherry Spread
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2 tsps Gochujang
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1 Tbsp Sesame Oil
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1 oz Salted Butter
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2 tsps Honey
step-by-step
instructions
1
Marinate the pork
Remove the honey from the refrigerator to bring to room temperature. 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 small pot, combine the rice, a big pinch of salt, and 1 cup of water. 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.
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 (you may have extra). Pick the mint leaves off the stems. In a bowl, combine the soy glaze and sour cherry spread. In a separate bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add the sliced radishes and 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 pan (nonstick, if you have one), 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. Add the butter, honey (kneading the packet before opening), and 1/2 cup of water (carefully, as the liquid may splatter). 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.
5
Cook the pork & serve your dish
In the same pan, heat 1 tablespoon 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.
1
Marinate the pork
Remove the honey from the refrigerator to bring to room temperature. 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 small pot, combine the rice, a big pinch of salt, and 1 cup of water. 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.
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 (you may have extra). Pick the mint leaves off the stems. In a bowl, combine the soy glaze and sour cherry spread. In a separate bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add the sliced radishes and 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 pan (nonstick, if you have one), 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. Add the butter, honey (kneading the packet before opening), and 1/2 cup of water (carefully, as the liquid may splatter). 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.
5
Cook the pork & serve your dish
In the same pan, heat 1 tablespoon 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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