Sheet Pan Pork Chops with Jo’s Korean Marinade and Spicy Carrots

Ingredients

  • ⅓ cup Gochujang
  • 3 tablespoons Momofuku Soy Sauce
  • 1 tablespoon Momofuku Spicy Seasoned Salt
  • 1 tablespoon oyster or hoisin sauce
  • 1 tablespoon sugar
  • 1 tablespoon mirin
  • 3 cloves garlic, minced or grated
  • 1 in ginger, minced or grated (about 2 tablespoons)
  • ¼ teaspoon toasted sesame oil (optional)
  • 2 tablespoons olive oil
  • 1½ pounds carrots (about 2 small bunches), peeled and halved or quartered longways so all carrots are even thickness
  • 2 pounds pork chops, about 4 1–1½ in thick pieces
  • 1 tablespoon Kewpie mayo
  • 1 bunch green onions, thinly sliced
  • 2 jalapeño and/or serrano peppers, thinly sliced
  • 1 teaspoon sugar
  • 2 teaspoons rice vinegar

Directions

  1. Preheat oven to 425°F. Combine gochujang, soy sauce, spicy seasoned salt, oyster sauce, sugar, mirin, garlic, ginger, and sesame oil in a small bowl. Add 3 tablespoons of the mixture to a large ziplock bag or deep dish with 2 tablespoons of olive oil. Add carrots to a bag/dish and shake/toss until the carrots are completely coated in the mixture. Remove and arrange on a sheet pan.
  2. Add pork chops and 4 tablespoons of the mixture to the bag/dish and again shake/toss to combine. Arrange the pork chops within the carrots on the sheet pan.
  3. Roast for 12–15 minutes until the internal temperature of the pork chops is 145°F. Remove pork chops from pan to a cutting board for resting and return pan to the oven for 5–10 minutes to continue to roast carrots until they are soft and starting to caramelize. (Optional: if you want to add char to your pork chops, you can put them under the broiler for about a minute—being sure to check they do not burn.)
  4. Meanwhile, add 1 tablespoon kewpie mayo to the remainder of the sauce and set aside for serving. In a small bowl, mix sliced jalapeño/serrano peppers, sugar, rice vinegar, and a generous pinch of salt and let it sit for about 10 minutes.
  5. Slice pork chops and plate with a side of sauce and charred carrots.
  6. Sprinkle green onions and quick-pickled jalapeño/serrano peppers on top to serve.

This is another Momofuku recipe that is ridiculously tasty and will definitely added to our repertoire.

Korean marinaded pork chops and carrots