Have you tried gochujang? It is a Korean fermented chili paste that packs quite a punch. Other ingredients include soybeans and glutinous rice, so it also brings a bunch of umami to the table. As it’s thick, it is usually not used by itself but as an addition to sauces or marinades. Don’t think it only has to be used in Korean dishes either, a tablespoon stirred into a stew will bring out the flavors without making you think it’s an Asian dish. This recipe for gochujang glazed pork porterhouses lives on the spicy side of the tracks, so you’ll want to serve it with simple side items, such as rice, a nice cucumber salad, or, as I did, lightly grilled asparagus with sesame oil and sesame seeds. Super simple side items definitely work with this main dish.
Start with what counts, the meat
Pork porterhouses or pork t-bones are similar to the beef cut by that name. They will have a portion of the tenderloin and a portion of the loin around a t-shaped bone. It’s one of my favorite cuts to eat as you get the wonderful contrast in flavors. I’m always on the lookout for Prairie Fresh pork*, and luckily one of my local grocery stores carries it as their main pork line. That means that not only do they have packaged pork such as tenderloins and ribs, but they also butcher Prairie Fresh pork for their cut meats. Awesome sauce! A few days ago they had some gorgeous pork porterhouse chops available, and I quickly snatched them up. Check out this bad boy!
Notice the “natural” on the label, that’s another reason why I love Prairie Fresh pork. They own their own farms, so they know everything about their pork from beginning to end.
Tell me about the gochujang glazed pork chop!
Well, this is a wonderfully spicy yet flavorful recipe. It’s pretty simple as well. I see gochujang sauce everywhere now, so look in the Asian food section of your local grocery store. Whisk together the marinade ingredients (makes enough for 4 big pork chops) and marinate them for at least 2 hours. This is not a marinade recipe that needs to go overnight, as it’s fairly intense when coupled with the sauce. However, you could easily drop the chops in the marinade before work then have dinner ready to cook when you get home. The sauce is simple too, just whisk together the ingredients and then simmer for 3 or 4 minutes until it slightly thickens. Glaze the chops a few minutes before they are done to let the sauce adhere to the meat and serve extra on the side.
Make sure to oil your grates before putting these on the grill. I grilled these for about 4 to 5 minutes per side, then pulled them when they got to 145 degrees internal temperature. So tender and juicy!
As always, enjoy!
*I am a paid brand ambassador for Prairie Fresh Pork. However, all opinions and directions are my own.
For the Marinade
- 1/3 cup yellow onion, diced
- 1 TBS minced garlic
- 1 TBS minced ginger
- 1/4 cup gochujang sauce
- 1/4 cup reduced sodium soy sauce
- 2 TBS honey
- 1 TBS seasoned rice wine vinegar
- 1 TBS sesame oil
For the Glaze
- 1/4 cup ketchup
- 2 TBS gochujang sauce
- 3 TBS honey
- 2 TBS coconut sugar
- 1 TBS reduced sodium soy sauce
- 1/2 TBS minced ginger
- 1 TBS sesame oil
- 1 TBS minced garlic
- 1 TBS Cilantro finely chopped.
- For the marinade, add all ingredients except pork chops to a blender and puree. Put pork chops in a resealable plastic bag, pour in marinade, press air out and refrigerate for at least 2 hours. Turn pork chops over after 1 hour.
- For the glaze, add all ingredients except cilantro to a small saucepan. Heat until sauce gets to a light boil then simmer for 4-5 minutes or until it thickens slightly. Set aside to cool. Whisk in cilantro.
- Set up grill to cook on medium high. You should only be able to hold your hand near the grates for 2 or 3 seconds. Oil the grates, then put on pork chops. cook for 3 minutes, then give a quarter turn to develop nice grill marks. Cook for another 3 minutes then turn over and glaze with the sauce. Cook for 4 more minutes or until internal temperature is 145 degrees.