Korean Pork Chops with Watermelon Salad

Gochujang tends to dominate any dish it touches — sticky, fermented, and unapologetically bold. To balance it out, serve it with a fresh watermelon salad with mint to cut through the heat with something cold and bright.

Ingredients

Pork Chops

1/4 cup rice wine vinegar

2 tbsp gochujang

1 tbsp honey

1 tbsp neutral oil

1 tbsp soy sauce

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

Herb Watermelon Salad

1 tbsp rice wine vinegar

1/2 tbsp honey

1/2 tbsp neutral oil

Salt, to taste

3 cups diced watermelon

2 tbsp fresh mint, roughly chopped

2 tbsp fresh cilantro, roughly chopped

2 tbsp crumbled feta cheese

Preparation

1. In a medium bowl, whisk together the rice wine vinegar, gochujang, honey, oil, and soy sauce until smooth. Place the pork chops in a resealable bag and pour in the marinade. Seal and massage the bag to coat every surface. Refrigerate for at least 1 hour and up to 12 hours.

2. Prepare a grill for high heat — you want it as hot as it will go. While the grill preheats, make the dressing: whisk together the rice wine vinegar, honey, oil, and salt in a small bowl. In a separate medium bowl, combine the watermelon, mint, cilantro, and feta. Set both aside.

3. Remove the pork chops from the marinade, letting any excess drip off. Pat dry with paper towels — this is essential for a proper char on the grill. Pour the marinade into a small saucepan and bring to a full rolling boil over high heat. Boil vigorously for at least 3 minutes to kill any bacteria from the raw pork. Reduce the heat to medium and continue cooking, stirring occasionally, until the marinade has thickened to a glossy, BBQ sauce-like consistency, about 2–3 minutes more. Remove from heat.

4. Oil the grill grates lightly. Grill the pork chops for 3 minutes per side, until deeply charred and a thermometer inserted into the thickest part reads 145°F. Transfer to a plate and let rest for 3 minutes. While the chops rest, toss the watermelon salad with the dressing. Brush the pork chops generously with the reduced gochujang glaze and serve immediately with the watermelon salad alongside.

Notes

Inspired by The Endless Meal.