Korean Pork Chops
Father’s Day is coming and if Dad is in the mood for hearty pork chops with an Asian flair, this one is for him. Start by serving seared dumplings (frozen seafood section at Whole Foods has delicious Shrimp dumplings).
For dessert - toasted coconut ice cream or fried dough drizzled with orange blossom honey and chopped peanuts.
- 4 bone in pork chops, medium thickness
- 2 Tablespoons gluten free soy sauce
- 1½ Tablespoons toasted sesame oil
- 1 Tablespoon minced fresh garlic
- 1 Tablespoon Sriracha sauce
- 1/2 to 2/3 cup hoisin sauce
- 1½ Tablespoons rice wine vinegar (I prefer unseasoned)
- 4 cloves garlic minced
- Kosher salt and fresh ground pepper
- 2 red onions thick sliced or wedged
- 1 Tablespoon canola oil
- 4 bunches broccolini
- 2 baby bok choy split in ½
- Garnish: toasted sesame seeds
Preheat griddle pan or cast iron to medium high.
Mix soy sauce with brown sugar, toasted sesame oil, ginger, garlic and sriracha.
Mix together. Reserve 2-3 Tablespoons of the sauce.
Season pork chops with kosher salt and fresh ground black pepper.
Add oil and heat without smoking temp. Add pork chops and sear about 5 minutes per side. Add red onions to griddle and broccolini and bok choy. Brush pork chops, red onions and broccolini the last 4 minutes, careful not to caramelize and stick to the pan.
Sprinkle with sauce during last 2 minutes
Arrange broccolini on plate. Place pork chop on top and top with griddle onions. Top with ½ baby bok choy and toasted sesame seeds.