Grilled Gochujang Glazed Pork Chops with Crispy Cucumber Salad

Grilled Gochujang Glazed Pork Chop with Crispy Cucumber Salad

Prep Time: 55 minutes, 8-12 hour brine period

Cook Time: 20 minutes

Servings: 4

Ingredients:

Gochujang glazed pork chops

• 2 28-oz pork chops
• ¼ cup kosher salt
• ¼ cup sugar
• 2 cups water
• 2 cups ice water
• 3 cloves garlic, crushed
• ¼ cup honey
• ¼ cup gochujang
• ¼ cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar

Crispy cucumber salad

• 2 seedless cucumbers, thinly sliced
• 1 garlic clove, minced
• 1 tsp salt
• 4 tbsp rice vinegar
• 1 tsp sesame oil
• 2-3 tbsp soy sauce
• 1 tbsp toasted sesame seeds
• 3 tbsp toasted peanuts, finely chopped
• ½ cup cilantro leaves
• 2 scallions, finely chopped
• 1 -2 tsp chili oil (optional)

To serve

• Steamed white or brown rice

Directions:

1. BRINE THE PORK CHOPS: Wet brine the pork chops. In a large saucepan, combine ¼ cup salt, ¼ cup sugar, and 2 cups water and cook until everything is dissolved. Take off the heat and add 2 cups of ice water to bring to room temp.
2. Place the pork chops in a bag or container along with the wet brine. Seal and let rest in the fridge for 8-12 hours.
3. 8-12 HOURS LATER: Make the cucumber salad. Thinly slice the cucumbers and place in a colander over the sink or a bowl. Sprinkle the salt and sugar and toss to combine. Let sit for 20 minutes.
4. In a medium bowl, combine the rice vinegar, sesame oil, soy sauce, minced garlic, and chili oil.
5. Keep in the fridge until ready to eat.
6. COOK THE CHOPS: Preheat your grill or grill pan to medium-high heat.
7. Remove the pork chops from the brine and pat dry. Season very lightly with salt.
8. In a bowl, whisk together the honey, gochujang, soy sauce, sesame oil, and rice vinegar to make the glaze.
9. Brush the glaze generously over both sides of the pork chops.
10. Place the pork chops on an oiled grill and cook for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and have nice grill marks.
11. While grilling, baste the chops with the remaining glaze to build up flavor and caramelization.
12. Once done, remove the pork chops from the grill and let them rest for a few minutes.
13. Add the remaining glaze to a small saucepan, bring to a simmer and reduce slightly for a finishing sauce.
14. Slice and serve with the cucumber salad and rice.