KOREAN PORK CHOPS WITH GOCHUJANG MARINADE
EASY ENTERTAINING: Tonight would be a great night to invite friends for Korean pork chops with Gochujang marinade. Serve with this Asian slaw: Whisk together 3 tablespoons rice vinegar, 1 tablespoon coarsely ground Korean red pepper ( gochugaru), 2 teaspoons less- sodium soy sauce, 2 cloves minced garlic and 1/ 8 teaspoon coarse salt. Gradually whisk in 1/ 4 cup canola oil and 1 tablespoon dark sesame oil. Add 1 ( 14- ounce) bag coleslaw mix, 1 cup shredded carrots and 2 finely chopped green onions. Cover and refrigerate 2 to 6 hours. Add rice and poppy seed bread sticks. For dessert, try mochi rice cakes.
Ingredients
1 green onion 3 tablespoons gochujang ( Korean hot and sweet sauce) 3 tablespoons less- sodium soy sauce 2 tablespoons dark or Asian sesame oil 2 tablespoons rice wine or dry sherry 1 tablespoon unseasoned rice vinegar 1 tablespoon light brown sugar 2 teaspoons fresh ginger root, peeled and minced 2 cloves garlic, minced 4 9- ounce porterhouse bone- in loin pork chops, 1 inch thick Servings: Makes 8 servings Preparation time: 10 minutes; marinating time: 2 to 6 hours Cooking time: about 10 minutes; standing time: 3 minutes
Whisk all ingredients except pork in a large bowl. Pour into a large resealable plastic bag. Add chops; turn to coat. Refrigerate 2 to 6 hours. Remove pork from bag, but do not shake off marinade. Discard remaining marinade. Heat grill to medium- high; grill with lid closed, turning once, about 10 minutes or until pork registers 145 degrees. Remove from heat; let stand 3 minutes and serve.
Per serving: 262 calories, 37 grams protein, 10 grams fat ( 35 percent calories from fat), 2.9 grams saturated fat, 5 grams carbohydrate, 113 milligrams cholesterol, 616 milligrams sodium, no fiber.
Carb count: 1/ 2.