Chili crisp and kimchi elevate grilled pork and coleslaw with complex, powerful flavors in this 35-minute dish. The cutlets marinate in a mix of soy sauce, chili crisp and honey in the time it takes to prepare the slaw, made savory by the chopped kimchi and creamy by the yogurt in the dressing.
Storage: Refrigerate leftover pork and slaw separately for up to 3 days.
Where to buy: Napa cabbage kimchi can be found at well-stocked supermarkets and Asian markets.
Ingredients
Directions
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Step 1
In a small bowl, whisk together the soy sauce, chili crisp and 1 teaspoon of the honey until the honey dissolves. Place the pork into a flat-bottomed container such as an 8-by-8-inch baking dish, pour the soy sauce mixture over it and flip the chops over so they are evenly coated in the marinade. Let sit at room temperature, turning the meat over a few times, while you prepare the slaw, 20 to 30 minutes.
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Step 2
In a large bowl, stir together the yogurt, mayonnaise, vinegar, the remaining 2 teaspoons of honey and the salt. Add the cabbage, carrot, kimchi and scallion white and light green parts, and toss to combine.
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Step 3
Prepare the grill for direct heat (if using a grill pan, see Notes). If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees. Pull your hand away from the heat before it gets painful.)
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Step 4
Brush the grill grates with oil. Place the pork on the grill, and reduce the heat to medium. Cook until grill marks form and the pork is lightly charred on the outside and slightly blush in the center, about 2 minutes per side. For medium-rare, the meat should register at 145 degrees on an instant-read thermometer. Transfer to a plate and let rest for 5 minutes.
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Step 5
Divide slaw among plates or shallow bowls. Divide the pork chops, placing them either alongside the slaw or on top. Garnish with the dark scallion greens and serve.
Substitutions
Thinly sliced cabbage and carrot >> one (12- to 14-ounce) bag coleslaw mix.
Gluten-free? >> Use tamari instead of soy sauce.
Pork >> four (4-ounce) thin slices of boneless skinless chicken breast.
Chili crisp >> sriracha or other hot sauce of your choice, adjusting the amount as needed.
Notes
To make this on a grill pan: Preheat the pan over medium-high heat and brush with oil. Place the pork on the pan, and reduce the heat to medium. Cook until grill marks form and the pork is lightly charred on the outside and slightly blush in the center, about 2 minutes per side. For medium-rare, the meat should register at 145 degrees on an instant-read thermometer. Transfer to a plate and let rest for 5 minutes before serving.
