Grilled Pork chops with (Kimchi) coleslaw

 

My dear hubby is busy @ work this month and there are times he comes home really late and tired. Hugs and kisses can do so much so I always cook something that will ease the tension and stress. ;)

Ingredients:

Marinade:
4 tbsp soy sauce
2 tbsp white sugar
2 tbsp rice wine or mirin
1/4 tsp ground black pepper
2 tbsp sesame oil
4 cloves garlic, minced
2 tbsp minced ginger
6 pork chops (around 1 kilo)

For the Kimchi slaw:
1 head Baguio pechay, around 300 grams, cut into 1/2-inch strips (I used cabbage)
1 tbsp rock salt
1 green apple, peeled and julienned (I omit this because my favorite suki didn't have it on stock)

For the kimchi dressing:
2 tbsp chili garlic sauce, Lee kum kee (I used my homemade chili sauce)
2 tbsp apple cider vinegar
3 tbsp white sugar
2 cloves garlic, minced
1 tbsp fish sauce
1 tsp sesame oil
ground black pepper and cayenne pepper, to taste
steamed rice, to serve (optional)

Instructions:

Make the marinade:
Combine all ingredients. Marinate pork chops for 30 minutes to an hour. Make the Kimchi slaw: Toss pechay with salt and set aside for 10 minutes. squeeze out excess liquid and transfer to another bowl.

Make the dressing:
Mix together all ingredients. Set aside. Combine pechay and apples; toss with dressing. Grill pork chops for 6 to 8 minutes on each side or until fully cooked. Serve with kimchi and steamed rice.

Note:
I added carrots and onion and made it into a coleslaw instead of kimchi but would love to try the original recipe one of these days. :)

Recipe Credits: Yummy Magazine November 2012