A simple dip and spring onion salad give a fresh take on meaty pork chops
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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This is based on a Korean dish called samgyeopsal-gui. There they use pork belly slices but my kids prefer chops so I started to make it with those. You can get both the Korean pastes online (some supermarkets now stock them too) and they have a good shelf life.
Requires soaking time
Overview
Prep time
10 mins
Cook time
30 mins
Serves
4
Ingredients
- 3 tbsp doenjang soybean paste
- 2 tbsp gochujang hot pepper paste
- 2 tbsp sesame oil, plus extra for brushing
- 2 tbsp maple syrup or honey
- 2 garlic cloves, grated to a purée
- 4 x 300g pork chops, on the bone
For the spring onions
- 2 tsp soft light-brown sugar
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tsp Korean red pepper powder or dried chilli flakes
- 150g spring onions
- 1 tsp sesame seeds
To serve
- Crispy vegetables such as raw sticks of carrot and cucumber
- Boiled white rice (optional)
Method
Step
Preheat the oven to 190C/180C fan/gas mark 5.
Step
In a small bowl, stir together 3 tbsp doenjang soybean paste, 2 tbsp gochujang hot pepper paste, 2 tbsp sesame oil, 2 tbsp maple syrup or honey and 2 grated garlic cloves.
Step
For the spring onions, stir 2 tsp soft light-brown sugar into 3 tbsp soy sauce until it has dissolved, then add 2 tbsp sesame oil and ½ tsp Korean red pepper powder or dried chilli flakes.
Step
Soak 150g spring onions in cold water for 5 minutes, then drain and dry.
Step
Trim the bases and halve the onions horizontally. Shred lengthways to make very thin slices.
Step
Toss the dressing with the spring onions and sprinkle 1 tsp sesame seeds on top.
Step
Heat a frying or griddle pan until it’s very hot.
Step
Brush 4 x 300g pork chops (on the bone) with oil, then brown them on both sides and on the fat (hold the chops on their sides with tongs so you can colour it). Season.
Step
Transfer to the oven. If you’ve used an ovenproof pan you can put that in, otherwise move the chops to a roasting tin.
Step
Cook them for 20 minutes, by which time the meat should be cooked but still tender.
Step
Serve the chops with the dipping sauce, the spring onions and crispy vegetables (such as raw sticks of carrot and cucumber), and some boiled rice if you like.