Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post

 

 

Chili crisp and kimchi elevate grilled pork chops and coleslaw with complex, powerful flavors in this 35-minute dish. The chops marinate in a mix of soy sauce, chili crisp and honey in the time it takes to prepare the slaw, made savory by the chopped kimchi and creamy by the yogurt in the dressing.

Storage: Refrigerate leftover pork and slaw separately for up to 3 days.

 

 

Chili Crisp Pork Chops With Kimchi Slaw

 

 

Ingredients:

 

1 tablespoon reduced-sodium soy sauce

1 tablespoon chili crisp ( or sriracha)

3 teaspoons honey, divided

Four (1/2-inch-thick) boneless pork loin chops (1 pound total)

1/3 cup plain Greek yogurt (low-fat or whole milk)

3 tablespoons mayonnaise

2 tablespoons unseasoned rice vinegar

1/4 teaspoon salt

4 cups thinly sliced green cabbage 

1 medium carrot, scrubbed and coarsely grated (1/2 cup)

1/2 cup thinly sliced napa cabbage kimchi 

1/2 bunch scallions, thinly sliced (white and light green parts separate from dark green)

Neutral oil, such as canola or avocado, for the grill or grill pan

 

 

Directions:

 

In a small bowl, whisk together the soy sauce, chili crisp and 1 teaspoon of the honey until the honey dissolves. Place the pork into a flat-bottomed container such as an 8-by-8-inch baking dish, pour the soy sauce mixture over it and flip the chops over so they are evenly coated in the marinade. Let sit at room temperature, turning the meat over a few times, while you prepare the slaw, 20 to 30 minutes.

In a large bowl, stir together the yogurt, mayonnaise, vinegar, the remaining 2 teaspoons of honey and the salt. Add the cabbage, carrot, kimchi and scallion white and light green parts, and toss to combine.

Preheat a grill to medium-high and then brush the grates with oil, or brush a grill pan with oil and heat it over a medium-high heat. Place the pork on the grill or grill pan , and reduce the heat to medium. Cook until grill marks form and the pork is lightly charred on the outside and slightly blush in the center, about 2 minutes per side. For medium-rare, the meat should register at 145 degrees on an instant-read thermometer. Transfer to a plate and let rest for 5 minutes.

Divide the slaw among plates or shallow bowls. Divide the pork chops, placing them either alongside the slaw or on top. Garnish with the dark scallion greens and serve.

 

Makes 4 servings

Serving size 1 pork chop and 1 cup of slaw

 

Per serving: Calories  325 ; Total Fat  19 g (Sat Fat 5 g); Protein 28 g; Carb 12 g; Fiber 3 g; Cholesterol 86 mg; Sodium  492 mg; Total Sugar 8 g (including  4 g added sugar)