Sweet & Spicy Gochujang Pork Chops with Apple, Kohlrabi & Asian Pear Slaw

To prepare the slaw, in a large bowl, stir together the apple, pear, kohlrabi, lime juice, mirin, canola oil, 1 tsp. salt and the minced cilantro. Cover and refrigerate until ready to serve.

To prepare the pork chops, let the chops stand at room temperature for 30 minutes. Preheat an oven to 400°F (200°C).

In a small saucepan over medium heat, combine the gochujang, maple syrup, vinegar, sesame oil and garlic. Bring to a simmer and cook, whisking occasionally, until blended, about 5 minutes. Remove from the heat and set aside. Transfer a portion of the sauce to a small bowl and reserve for serving.

Season the pork chops generously with salt and pepper. In a large, oven-safe nonstick fry pan over medium-high heat, warm the canola oil until smoking. Add the pork chops and cook until a deep brown crust forms, about 3 minutes. Turn the chops and brush generously with some of the gochujang sauce. Turn the chops again and brush with more sauce, then transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the chops, away from the bone, registers 140°F (60°C), 10 to 20 minutes, basting the chops and turning them once halfway through.

Transfer the chops to a cutting board and let rest for 5 minutes. Brush the chops with the reserved sauce and serve with a big helping of slaw and rice. Garnish the slaw with cilantro leaves and tender stems. Serves 2 to 4.

Williams Sonoma Test Kitchen