| Did a friend forward this to you? Sign up here. Bust out these chopsThe last time I wrote about gochujang, it was for a marinade for skirt steak, but that simple mix of fermented Korean red pepper paste and honey makes a fantastic marinade for just about anything. I hope you still have a tub or jar of gochujang hanging out in your fridge, because you should bust it out tonight for some chops. Specifically, these pork chops with a citrusy slaw, a dish from recipes editor Ann Maloney, who writes that "it came to the rescue on a recent evening." Looking for a shortcut to dinner, Ann broiled some boneless pork chops, slathered them with gochujang and then let them caramelize under the broiler for a few minutes, until their edges got a little crisp while the insides stayed juicy and tender. It was a simple way to top the star of dinner, Ann says: A crunchy slaw made from cabbage, carrots, ginger, soy sauce and sesame seeds. As Korean cooks know, gochujang can be slathered on just about any quick-cooking protein or vegetable. Use a little in a marinade before broiling or grilling. Or, if broiling, grilling or pan-frying skinless chicken pieces, firm fish fillets, skirt steak or slices of extra-firm tofu, spread on gochujang and then return the protein to the heat until the paste bubbles and just starts to char. Use gochujang on wide mushroom caps or carrots, and sausages, eggplant or summer squash. Then, just slice and serve.  | Today's recipe |  Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Spicy Broiled Pork With Citrus Slaw"A cabbage slaw is great because it is adjustable to whatever you have on hand," Maloney writes. Use any mix of citrus juices or even a splash of fruity vinegar. Any kind of cabbage works here, but red adds a fun color contrast; broccoli or Brussels sprouts might be a nice change of pace. No carrots? How about a bell pepper instead? Substitute any tender herb, or a mix of them, for the parsley. Feel free to use peanuts or pepitas or sunflower seeds for the sesame. Make Ahead: The vinaigrette for the slaw can be made 3 days in advance. Storage Notes: The chops and slaw can be refrigerated in separate containers for up to 2 days. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4
Total time: 45 mins IngredientsFor the pork - 4 thin boneless pork chops (about 3 ounces each)
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons gochujang, plus more for serving, if desired
For the slaw - 1 lemon
- 2 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark brown sugar
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon grated fresh ginger or ginger paste (optional)
- 2 cups thinly shredded green cabbage (about 1/2 medium head)
- 1 cup thinly shredded red cabbage (about 1/4 medium head)
- 1/2 cup roughly chopped fresh parsley leaves
- 1/2 cup coarsely grated carrots (about 1 large carrot)
- 1/4 cup sliced scallions (from 1 large scallion), plus more for garnish
- 2 tablespoons toasted sesame seeds (optional)
Steps1. Place the oven rack 5 to 6 inches from the broiler and turn on the broiler. Line a large, rimmed baking sheet with foil and lightly grease the foil. (If you have a broiler drawer, preheat it.) 2. Pat the chops dry and then lightly salt and pepper both sides. Transfer the chops to the baking sheet and place it under the broiler. Cook for about 4 minutes, turning once midway through cooking. 3. Remove the chops from the oven and brush them liberally with the gochujang on both sides. Return the chops to the broiler and broil for an additional 2 to 3 minutes on one side, watching carefully so the sauce does not burn. 4. Remove the pork from the oven. Transfer the meat to a cutting board and let rest for 10 minutes before slicing into 1/4-inch thick strips. 5. While the meat is resting, zest and juice the lemon. In a small bowl, whisk together the lemon juice and zest, lime juice, oil, soy sauce and sugar, as well as the crushed red pepper flakes and ginger, if using. 6. In a large bowl, combine the cabbages, parsley, carrots and scallions. 7. Add the vinaigrette and sesame seeds, if using, to the slaw and toss until well coated. Taste, season with salt and pepper, if needed. 8. Divide the slaw among 4 shallow bowls and top with the sliced pork. Sprinkle with additional scallions, if desired. From recipes editor Ann Maloney; Tested by Ann Maloney. Nutrition information per serving: Calories: 271; Total Fat: 12 g; Saturated Fat: 2 g; Cholesterol: 56 mg; Sodium: 1062 mg; Carbohydrates: 19 g; Dietary Fiber: 4 g; Sugars: 12 g; Protein: 22 g.  | Dessert | 🎧 "As" by Stevie Wonder.
📺 "Fears" directed and animated by Nata Metlukh.
📖 "The Case for Letting People Work From Home Forever" by Jacyln Greenberg in Wired.
👀 Big Tech Detective.
🗣 If you liked this newsletter, please forward it to a friend! | 
Email 
No comments:
Post a Comment