Sakura Farms Pork Chop Grilled Over Charcoal Recipe
Rhubarb Ssamjang, Korean Potato Salad, Blistered Asparagus
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Ingredients
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Pork Chop
Rhubarb Ssamjang
Korean Potato Salad
Blistered Asparagus
Method
Pork Chop
- 1
Prepare the Marinade
In a small bowl, mix olive oil, salt, black pepper, garlic powder, and paprika to create a marinade.
- 2
Marinate the Pork Chops
Rub the marinade evenly over the pork chops and let them sit for at least 30 minutes at room temperature.
- 3
Prepare the Grill
Preheat the charcoal grill to medium-high heat.
- 4
Grill the Pork Chops
Place the marinated pork chops on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 145°F (63°C).
Rhubarb Ssamjang
- 5
Cook the Rhubarb
In a small saucepan, combine chopped rhubarb and a little water. Cook over medium heat until the rhubarb breaks down and becomes soft, about 5 minutes.
- 6
Make the Ssamjang
In a bowl, combine the cooked rhubarb, doenjang, gochujang, sesame oil, honey, minced garlic, and chopped green onions. Mix well until smooth.
Korean Potato Salad
- 7
- 8
Mix the Salad
In a large bowl, combine the cooled potatoes, mayonnaise, grated carrots, green peas, salt, black pepper, and chopped green onions. Stir until well mixed.