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Korean Pork Chops with Kimchi Slaw
Minka Park
Koreans eat a lot of pork and while this simple meal of chops and slaw isn’t a traditional dish it’s packed with Korean flavour and is delicious. A great weeknight dinner. Try our Beet kimchi in the slaw for extra vibrancy!
Enjoy, Minka.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course
Main Course
Cuisine
Korean
Servings
4
people
Ingredients
Chops
4
large pork chops
1
jar
Kimchi Club BBQ, Hot or Hot Hot Bulgogi Sauce
2
tbsp
Olive Oil
½
cup
spring onions, thinly sliced
Kimchi Slaw
7
cups
cabbage, thinly chopped
1
medium carrot, grated
½
cup
mayonnaise
½
cup
natural yoghurt
2
tbsp
apple cider vinegar
1
tbsp
sugar
2
tsp
dijon mustard
¾
tsp
salt
¼-½
jar
Kimchi Club Kimchi, roughly chopped
Mayo Dressing
¼
cup
mayonnaise
2
tbsp
Kimchi Club BBQ, Hot or Hot Hot Bulgogi Sauce
Instructions
Pork Chops
Marinade pork chops using about ¾ jar of bulgogi sauce. Allow to sit for at least 20 minutes before cooking, longer if you can.
While marinating, make the slaw and mayo dressing.
Preheat your oven to
180
°C
Heat a frying pan to medium then wipe off marinade with a paper towel to avoid charring your chops.
Cook the chops for 3 minutes on each side then baste on the top with more marinade.
Put the pan of chops in the oven for 10 minutes then allow to rest for 5 minutes more.
Plate up your chops with a side of slaw. Drizzle the mayo dressing over each chop and sprinkle with thinly sliced spring onions.
Kimchi slaw
Mix the liquid ingredients, along with sugar and salt.
Place cabbage and carrot in a bowl and pour over the dressing.
Toss well and set aside for at least 20 minutes – while the chops cook. Toss well again before serving.
Mayo Dressing
Reserve the last few tablespoons of bulgogi sauce from the jar – not the used marinade!
Thoroughly mix mayonnaise and sauce.
Keyword
coleslaw, pork, summer