Recipe by Mindy Fox
Start to Finish: 40 minutes
3 tbsp. gochujang (Korean red chile paste)
4 tbsp. olive oil
1/2 tsp. lime zest plus 3 1/2 tbsp. juice (from 2 limes), plus wedges for serving
1 tsp. grated peeled fresh ginger
4 bone-in pork chops (each 1/2 inch thick and 5 to 6 oz.)
Grapeseed or canola oil, for grilling
2 tsp. (packed) light brown sugar
6 cups thinly sliced red cabbage
3/4 cup (loosely packed) fresh mint leaves, coarsely chopped
1/2 cup salted cashews, coarsely chopped
1. In a small bowl, whisk the gochujang, 2 tbsp. olive oil, 1 tbsp. lime juice, ginger, and 2 tbsp. warm water. Season the sauce with salt and pepper.
2. In a large bowl, toss 1/4 cup of the sauce with the pork chops until coated. Let marinate at room temperature for 20 minutes.
3. Heat a lightly oiled grill or grill pan over medium-high heat until very hot. Lightly season the pork chops; grill until charred in spots and cooked through, 3 to 4 minutes per side. Transfer to plates and let for rest 5 minutes.
4. Meanwhile, transfer the remaining sauce to a small saucepan and stir in the brown sugar. Heat over low until warm, about 2 minutes.
5. In a large bowl, toss the cabbage, mint, cashews, and lime zest with the remaining 2 1/2 tbsp. lime juice and 2 tbsp. olive oil. Season the slaw.
6. Brush the pork chops with the warm sauce. Serve with the slaw and lime wedges.