Brined and Grilled, Sweet Potato Glass Noodles, Gochujang-Japchae Sauce, Sautéed Peppers, Onions, and Carrots, Baby Bok Choy, Chili Cashew Crunch

In a large bowl, mix water, brown sugar, salt, black pepper, and crushed garlic cloves until the sugar and salt are dissolved.

Prepare the Brine

Submerge the pork chops in the brine mixture and refrigerate for at least 4 hours, preferably overnight.

Brine the Pork Chops

Bring 500ml of water to a boil. Add the sweet potato glass noodles and cook for about 5-7 minutes until soft. Drain and set aside.

Prepare the Noodles

In a small bowl, whisk together gochujang, soy sauce, sesame oil, sugar, and rice vinegar until well combined.

Combine Sauce Ingredients

Preheat your grill to medium-high heat. Remove the pork chops from the brine and pat them dry.

Preheat the Grill

Grill the pork chops for about 6-8 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Let them rest for a few minutes after grilling.

Grill the Pork Chops

In a large skillet, heat olive oil over medium heat. Add sliced bell peppers, onion, and carrots. Sauté for about 5-7 minutes until soft. Add baby bok choy and cook for an additional 2-3 minutes.

Sauté the Vegetables

In a small skillet, heat olive oil over medium heat. Add chopped cashews and chili flakes, and toast for about 3-5 minutes until golden brown.

Prepare the Crunch

On a plate, serve the grilled pork chop alongside the sweet potato glass noodles, sautéed vegetables, and drizzle with gochujang-japchae sauce. Top with chili cashew crunch.

Serve

Double cut pork chops

double cut pork chop

Recipe information

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