Korean Pork Chops with Oi Muchim (Spicy Cucumber Salad)

If you can find Korean red chili flakes, use those instead of the chili powder for the salad.

Ingredients

Pork Chops

4 bone-in pork chops, about 1-inch thick

1 tbsp olive oil

1/4 cup low-sodium soy sauce

2 tbsp honey

4 garlic cloves, minced

1 tsp toasted sesame oil

1 tsp fresh ginger, minced

2 tsp Sriracha

Oi Muchim

2 Kirby pickling cucumbers

1 tsp kosher salt

1 tbsp Korean chili powder (gochugaru) or regular chili powder

2 scallions, thinly sliced

1/2 tsp garlic, minced

1 tsp rice vinegar

1/2 tsp granulated sugar

1 tsp toasted sesame seeds

1 tsp toasted sesame oil

Preparation

1. In a medium bowl, whisk together the soy sauce, honey, garlic, ginger, sesame oil, and Sriracha. Pour over the pork chops and marinate for at least 20 minutes.

2. Meanwhile, thinly slice the cucumbers. Toss gently with the salt and set aside for 15 minutes to draw out moisture.

3. Drain the cucumbers, but do not squeeze — they will bruise. Toss with the chili powder, scallions, garlic, vinegar, sugar, sesame oil, and sesame seeds until evenly coated.

4. Heat the olive oil in a large skillet over medium-high heat. Remove the pork chops from the marinade, letting any excess drip off, and add to the skillet. Cook without moving until deeply golden on the first side, about 5 minutes. Flip, pour the reserved marinade over the chops, and cook for 5 minutes more, until the pork is cooked through to 145°F and the marinade has reduced and glazed the chops.

5. Serve the pork chops with the pan sauce spooned over, the cucumber salad alongside, and scallions or fresh cilantro scattered over the top.

Notes

Inspired by Jo Cooks.