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

Charred Gochujang Pork Chops

with Sour Cherry Soy Sauce & Ginger-Honey Carrots

45 MIN
2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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
    850 Cals (est.)
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fresh
ingredients
Charred Gochujang Pork Chops with Sour Cherry Soy Sauce & Ginger-Honey 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
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sugar
  • 2 Tbsps Soy Glaze
  • 2 Tbsps Sour Cherry Spread
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
  • 1 oz Salted Butter
  • 2 tsps Honey
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Marinate the 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.

Cook the rice
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.

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 (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.

Cook the carrots
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.

Cook the pork & serve your dish
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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Charred Gochujang Pork Chops

Marinate the 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.

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 (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.

Cook the carrots
Cook the pork & serve your dish
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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