Inspiration: Jo Cooks
If you’re lucky enough to find Korean red chili flakes, use those instead of the chili powder for the salad. Then send me some.
Ingredients
4 pork chops
1 tbsp olive oil
¼ cup low sodium soy sauce
2 tbsp honey
4 cloves garlic, minced
1 tsp sesame oil
1 tsp ginger, minced
2 tsp sriracha sauce
2 Kirby pickling cucumbers
1 tsp salt
1 tbsp ground chili pepper
1 tbsp scallion, chopped
½ tsp garlic, minced
1 tsp rice vinegar
½ tsp sugar
1 tsp sesame seeds
1 tsp sesame oil
Preparation
In a medium-size bowl, whisk together the soy sauce, honey, garlic, ginger, sesame oil, and sriracha sauce. Pour over pork chops and let marinate for about 20 minutes. Thinly slice the cucumber. Toss gently with salt and set aside for about 15 minutes
Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with chili powder, scallion, garlic, vinegar, sugar, sesame oil, and sesame seeds
Heat the olive oil in a large skillet on medium-high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side
Serve with remaining sauce in pan, remaining scallion, or cilantro
Comments