Quick-Broiled Pork Chops With Peanuts and Gochujang

By Sam Sifton

Quick-Broiled Pork Chops With Peanuts and Gochujang
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Rating
4(320)
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This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Here’s a nice Wednesday-night meal. Secure the thinnest chops you can find at the store — that’s crucial for the quick-broil part. Throw a few handfuls of dry-roasted peanuts in a pan set over medium-high heat with a glug of sesame oil. Let those go until they’re fragrant and just beginning to darken, then take them off the heat and toss with a few shakes of chile powder. Set the peanuts aside and heat your broiler. Line a sheet pan with foil, and oil it lightly. Salt and pepper your chops, lay them out on the pan, and slide them into the oven. Cook the chops for around four minutes, then flip them over to finish. Meanwhile, mix a tablespoon or so of gochujang, the Korean red-pepper paste, with a healthy splash of orange juice and a wisp of mirin. Taste. Adjust. Pour into a deep serving dish or platter. When the chops are well crusted and brown, slide them into the sauce for a toss. Top with the peanuts and some chopped scallions if you have any. Rice on the side.

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Comments

Sally

Sriracha is significantly spicier than gochujang and gochujang has more of a fermented umami depth to it. So rather than a straight substitution, it might be better to mix sriracha with miso and maybe some tomato paste.

Nika

Gochujang is fermented, so you won't get the same flavor from soy sauce. You might try sriracha + miso or fish sauce to add the umami flavor the sriracha is missing. Gochujang keeps a long time, and is getting easy to find in the grocery store though.

Randy Jones

I think the idea is for for more imaginative cooks to envision different takes on this dish.

Will

Great flavor profile on this dish. Broiling the chops seemed an extra step, so I browned them in a screaming hot pan (the same pan used for the peanuts, wiped with a paper towel) and then deglazed with the orange juice. Then I just made a pan sauce by adding the gochujang and mirin. This will be on repeat.

Gloria

Use roasted sesame seeds if you don't have or want peanuts.

Nick

We love it, we use cashews.

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