Gochujang Miso Pork chops are a medley of sweet, sour, spicy and salty. A perfect dish for a Sunday dinner to impress. This is a quick and easy recipe that does not require very much knife work. Your taste buds will be doing all the work!
Yields: 8 servings Prep Time: 10 Min. Cook Time: 15-20 Min.
INGREDIENTS:
- 8 Pork Loin Chops
- 3/4 C. Gochujang Paste
- 2 TB. White Miso Paste
- 1/4 C. Rice Wine Vinegar
- 1 1/2 C. Brown Sugar
- 1/4 C. Dark Soy Sauce
- .5 Ginger (nob), finely chopped
- 2 TB. Garlic, finely chopped
- 1 Lg. Onion, small dice
- 1 Bunch Scallions, Finely sliced on diagonal
- 1/2 C. Sesame Seeds, Toasted
- 1/2 C. Peanuts and Cashews, Toasted/Chopped (do not chop nuts finely, you still want good texture and not just dust on furniture)
- 1/4 C. Sesame Oil
- 2 TB. Sriracha
- 1/4 C. Red Chili Flakes
- 1/4 C. H20
- Cornstarch
- 2 TB. Black Pepper
- 1/4 C. Fish sauce
DIRECTIONS
- Marinade Pork Chops in mixture- Gochujang, Miso, Rice Wine Vinegar, Brown Sugar, Soy Sauce, Ginger, Onion, Garlic, Sriracha, Sesame Oil, Red Chili Flakes, Black Pepper, Fish sauce. Place in cooler, let marinade for at least 30 minutes to 1 hour.
- Preheat oven to 375 degrees. Place marinated pork chops on lined oiled sheet pan (before placing pork chops on sheet tray, make sure to shake off excess marinade).
- Place sheet tray in oven and cook until internal temperature of pork chop reaches 145 degrees, about 15-20 min. (depending on cut of chop)
- Place remaining marinade in a sauce pot and reduce by half, once pork is cooked add remaining liquid from sheet trays into sauce and simmer. Add 2.5 TB of Cornstarch and H20 slurry. Simmer to desired thickness.
- Toast sesame seeds and nuts separately in dry skillet over medium heat,set aside for garnish.
- Brush thickened sauce on pork chops and place under broiler for 5-7 minutes, until you established a good crusty char.
- Let pork chops rest for 5-7 minutes.
- Garnish with Sesame seeds, toasted nuts, red pepper flakes and scallions.
Change of Taste 