Double Cut Pork Chop Recipe
Brined and Grilled, Sweet Potato Glass Noodles, Gochujang-Japchae Sauce, Sautéed Peppers, Onions, and Carrots, Baby Bok Choy, Chili Cashew Crunch
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Ingredients
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Pork Chop
Sweet Potato Glass Noodles
Gochujang-Japchae Sauce
Vegetables
Chili Cashew Crunch
Method
Brining the Pork
Prepare the Brine
In a large bowl, mix water, brown sugar, salt, black pepper, and crushed garlic cloves until the sugar and salt are dissolved.
Brine the Pork Chops
Submerge the pork chops in the brine mixture and refrigerate for at least 4 hours, preferably overnight.
Cooking the Noodles
Prepare the Noodles
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.
Making the Sauce
Combine Sauce Ingredients
In a small bowl, whisk together gochujang, soy sauce, sesame oil, sugar, and rice vinegar until well combined.
Grilling the Pork
Sautéing the Vegetables
Sauté the Vegetables
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.
Making the Crunch
Prepare the Crunch
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.
Plating
Serve
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.