Gochujang Marinated Pork Chop with Steamed Rice and Sautéed Vegetables
prep time
25 mincook time
70 minIngredients
4 Niman Ranch pork chops
Gochujang paste, store bought or homemade (recipe below)
1 cup long grain white rice, cooked
1 cup water
1 carrot, sliced on a bias
1 red bell pepper, sliced
1 cup broccoli florets
1 cup cauliflower florets
1 tablespoon extra-virgin olive oil
For the gochujang paste:
⅓ cup brown soy miso paste
¼ cup maple syrup
⅓ cup crushed chili flakes
⅛ cup tamari
4 cloves garlic, minced
Cooking Instructions
- Rub each pork chop with gochujang paste so they are well coated. Marinate for 15 to 20 minutes.
- Heat a large, heavy bottomed skillet (preferably cast iron) to medium. Sear the pork chops on each side, about 4 minutes. The sear is to lock in the juices during cooking, so watch that they do not burn.
- Reduce heat to medium. Add the vegetables to the pan and cook for 5 minutes. Slowly add 1 cup of water and continue cooking the vegetables until tender and all the liquid is gone.
- To serve, place a scoop of rice on each plate. Top rice with a pork chop and vegetables.
- Place all gochujang paste ingredients in a blender and blend until smooth.
- Place paste in an airtight container. This can be stored for 2 weeks in the refrigerator or 1 month in the freezer.
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