Gochujang Pork Chops & Braised Potatoes

Yes, there are a lot of ingredients in this. Don’t let that scare you. All that matters is the fresh basil on top and all that labor is worth it.

Ingredients

Pork Chops

1 lb bone-in pork chops, about 3/4-inch thick

2 garlic cloves, minced

1 tbsp neutral oil (such as canola or grapeseed)

1 cup water

2 tsp gochujang

2 tbsp soy sauce

2 tsp fresh ginger, minced

4 tsp packed brown sugar

1/2 tsp sesame seeds, for serving

Fresh basil leaves, torn, for serving

Potatoes

1 1/2 lbs potatoes (about 3 medium), cut into 1-inch cubes

1 medium carrot, cut into 1-inch chunks

1/2 green bell pepper, cut into chunks

1/4 medium onion, cut into chunks

1 tbsp neutral oil

2 tsp soy sauce

1 tsp gochujang

2 tbsp granulated sugar

1 tbsp rice wine or mirin

1 garlic clove, minced

1/8 tsp freshly ground black pepper

3/4 cup water

1 tsp sesame oil

1/2 tsp roasted sesame seeds

Preparation

1. Heat the neutral oil in a small saucepan over medium heat. Add the garlic and cook, stirring, until just beginning to turn golden, about 1 minute. Add the water and whisk in the gochujang until fully dissolved. Stir in the soy sauce, ginger, and brown sugar.

2. Bring to a boil, then reduce heat to low and simmer until the sauce deepens in color, about 20 minutes — it will be thinner than traditional BBQ sauce. Remove from heat and let cool for 15 minutes.

3. Place the pork chops in a large zip-top bag and pour in the sauce. Seal and refrigerate for 2 hours. Before grilling, remove the pork chops from the marinade, letting any excess drip off. Bring the reserved marinade to a full rolling boil in a small saucepan over high heat and boil for at least 3 minutes before using as a baste.

4. In a small bowl, combine all the braising liquid ingredients except the sesame oil and sesame seeds. Stir well.

5. Heat the neutral oil in a large skillet or wide pot over medium heat. Add the potatoes and cook, stirring occasionally, until lightly golden on the outside, about 4–5 minutes. Pour in the braising liquid and add the carrots. Bring to a boil over high heat, then cover, reduce heat to medium, and cook until the potatoes are just tender, about 5–6 minutes. Uncover, add the bell pepper and onion, and continue to cook at a boil until the sauce has reduced and thickened slightly, about 3 minutes. Stir in the sesame oil and scatter with sesame seeds.

6. Prepare a grill for medium heat and oil the grates. Add the pork chops and baste with the boiled sauce. Cook for about 3 minutes per side, basting as they cook, until a thermometer inserted into the thickest part reads 145°F.

7. Transfer to a plate, tent loosely with foil, and let rest for 5 minutes. Scatter with sesame seeds and fresh basil and serve immediately alongside the braised potatoes.

Notes

Inspired by Ethnic Spoon.