First and foremost, it would kind of be insane if I didn't start this post with I GOT ENGAGED!!!! The burger man (as our friends call him because of this blog) asked me a few weeks ago and while we talk about marriage all of the time, I was still shocked. I can't stop looking at my ring. I am, however, mildly overwhelmed by how many people ask me when and where and what time the wedding will be. Just let me take hand selfies holding my daily Starbucks and send them to my mom and friends 1 million times! (They would say god no. Please, no more.) Details to come...
Now, food. The second love my life. But first, no good dish comes without a story. And I am my grandfather of food stories. Albeit, his are fascinating war stories. Whatever. Okay, so, as you may already know, Mike is part Japanese. And bless him for it. Because since we started dating, my Asian buds have been turned up to max. And I've been introduced to things I never knew. (Katsudon, yakisoba, udon... I see you, babies.) And bless his Japanese grandma, Chieko, for teaching him how to make staple Japanese dishes. Grandma Chieko is very prideful of her Japanese culture and she forced that pride on her grandkids, so he finds it really funny that his grandma has now become obsessed with Korean foods (kimchi) and.... Korean soap operas. I swear she is watching Korean soap operas and eating kimchi every time we call her. And she always feels the need to defend those decisions. And it's hilarious. "What?! It's good!!" She always says, laughing.
As the whitest kid you know, (that show was named after me) I do not discriminate anything. Including food. And ESPECIALLY Asian food. My god thai, Japanese, Chinese, Korean, Vietnamese... Give it all to me. I found this Korean marinade in Real Simple and kind of changed some things based on what I had. And Grandma Chieko, this is for you. I hope you make this and enjoy it while watching your Korean soap operas.
Cool tip: The way I made this dish, it is gluten and dairy free. You can use regular soy sauce. We chose to use coconut aminos to keep out gluten!
You will need:
1/4 cup lite rice vinegar
1/4 cup coconut aminos (or soy sauce)
1/4 cup sesame oil
2 cloves garlic, minced
1 tsp minced ginger
1 tablespoon brown sugar (We use Truvia)
2 tsp sriracha
Red pepper flakes to taste
3-4 boneless pork chops
Combine all ingredients but the chops in a bowl. Whisk well. Marinate the pork chops for about 20 minutes in the marinade.
Pre-heat oven to 350 degrees.
Heat an oven proof skillet over medium/high heat. Add a tablespoon or two of your choice of oil. Heat until the oil is smoking a bit. Add each pork chop carefully. Cook on each side for about 5-6 minutes. Once both sides are browned, stick oven proof skillet in the oven for about 10 minutes, or until your chops are cooked through. We used a cast iron skillet. If you don't have an oven proof skillet, just transfer the chops to a baking dish with the leftover marinade. Spoon the extra marinade in the skillet on top of the chops about halfway through baking. I broiled them on high for about 1 minute to give them that yummy brown color.
Serve with your favorite rice!
I added some more sriracha because I LIKE IT HOT. Hawwwwt.
Mike was obsessed with these. We had no leftovers, unfortunately. But, doesn't that just mean dinner was awesome if you have none left? In this house, we have no boundaries. 1 pot of white rice? Gone.
I don't often cook pork chops because we all know they can come out a little dry and bland. Not these babies. They were so tender and flavorful. They were PERFECT over rice with extra marinade poured on top. Yessir. I think Grandma Chieko would approve. And I know you will, too!