Gochujang Pork Chops with Red Cabbage, Cashew & Mint Slaw

"Gochujang has a great balance of sweet and spicy. It's delicious with ginger, garlic, scallions, and leeks. And lime, lime, lime!" –Rach
Publish date:
Gochujang Pork Chops with Red Cabbage, Cashew & Mint Slaw

Recipe by Mindy Fox

Start to Finish: 40 minutes

Servings: 4


  • 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.