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Recipe of the Week – Pork Porterhouse Chop with Korean Gochujang Marinade

Pork Porterhouse Chop with Korean Gochujang Marinade

Check out our Chef’s Cut Pork Porterhouse Chop here!

Yield: 4 servings approx.
Cooking Method: Grill (Charcoal or Gas)

Notes in advance: Prepare Korean Gochujang Marinade in advance, have pork porterhouse marinate for at least 2 hours, up to 6 hours.

Ingredients for Pork Porterhouse with Korean Gochujang Marinade

4 x 12-Ounce Porterhouse (Bone-In Loin) Pork Chops, 1 Inch Thick
1 Scallion, Finely Chopped
3 Tablespoons Gochujang, Also Known As Korean Chili Paste*
3 Tablespoons Soy Sauce
2 Tablespoons Asian Sesame Oil
2 Tablespoons Chinese Rice Wine, Or Dry Sherry
1 Tablespoon Rice Vinegar
1 Tablespoon Light Brown Sugar
2 Teaspoons Fresh Ginger Root, Peeled And Minced
2 Cloves Garlic, Minced
Asian Slaw, Optional

Korean Gochujang Marinade Preparation

To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add porterhouse pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours.

Pork Porterhouse Preparation

To make porterhouse pork chop: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees Farenheit. Brush grill grates clean. Remove pork from marinade – do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes.

Asian Slaw (optional)

Ingredients

3 Tablespoons Rice Vinegar
1 Tablespoon Korean Chili Flakes, Coarsely Ground
2 Teaspoons Soy Sauce
2 Cloves Garlic, Minced
1/2 Teaspoon Salt
1/4 Cup Vegetable Oil
1 Tablespoon Asian Sesame Oil
1 14-Oz Bag Coleslaw
1 Cup Carrots, Julienned or Shredded
2 Scallions, Finely Chopped

Preparation

To make Asian slaw:  Whisk rice vinegar, ground hot red pepper, soy sauce, garlic and salt together in large bowl. Gradually whisk in vegetable and sesame oils. Add coleslaw, carrots and scallions and mix well. Cover and refrigerate for at least 2 and up to 6 hours.

If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop and serve immediately.

Reference – Recipe/Picture; Pork Be inspired

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