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Volume 138

Dinner This Week: Spicy Glazed Pork Chops

By Keith Dresser Published

This week’s menus include Spicy Gochujang-Glazed Pork Chops; Ham, Pear, and Brie Omelet; and Sichuan Braised Tofu with Beef (Mapo Tofu) for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Spicy Gochujang-Glazed Pork Chops and Sugar Snap Peas

We start our Spicy Gochujang-Glazed Pork Chops by stirring together gochujang paste and white miso—thick and intensely flavored ingredients that won't run off the chops when heated. We apply a thin coating of the glaze to the chops and slow-roast them in a low oven until the meat is juicy and tender and the glaze forms a tacky layer. Skillet-Roasted Sugar Snap Peas start in a hot skillet in a single layer, and we cook them without stirring so they can brown. Once the peas are crisp-tender, we add garlic and soy sauce and give them another couple of tosses to ensure that they are uniformly flavored. Toasted sesame seeds add texture and visual appeal.

Printable Shopping Lists: Spicy Gochujang-Glazed Pork Chops and Skillet-Roasted Sugar Snap Peas

Equipment Review The Best Rimmed Baking Sheets

A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if yours is flimsy or you use it only for baking, you’re not getting your money’s worth.

Dinner 2: Ham, Pear, and Brie Omelet with Romaine and Watercress Salad

Ham, Pear, and Brie Omelet has a substantial filling that starts with precooking chopped ham and pear in a skillet and topping them with cheese; that way, the filling is cohesive and warmed to serving temperature. Cooking three beaten eggs in an 8-inch nonstick skillet yields an omelet that is delicate but strong enough to support the filling. Romaine and Watercress Salad combines crisp romaine lettuce with spicy, tender watercress. Thinly sliced kohlrabi and sweet apple combine cohesively with the salad greens and provide complexity.

Printable Shopping Lists: Ham, Pear, and Brie Omelet and Romaine and Watercress Salad

Equipment Review 10-Inch Nonstick Skillets

We love the 8- and 12-inch OXO nonstick skillets. Is the 10-inch version also worth buying?

Dinner 3: Mapo Tofu and Smashed Cucumbers

Our Sichuan Braised Tofu with Beef (Mapo Tofu) is potent in flavor, with balanced spiciness. We start with cubed soft tofu and poach it gently in chicken broth to help the pieces stay intact in the braise. For the sauce, we use plenty of ginger and garlic along with four Sichuan pantry powerhouses: Asian broad bean chili paste (doubanjiang), fermented black beans, Sichuan chili powder, and Sichuan peppercorns. We finish with just the right amount of cornstarch to create a velvety consistency. We pair the bold tofu with a cooling dish of Pai Huang Gua (Smashed Cucumbers). English cucumbers, which are nearly seedless and have thin, crisp skins, are placed in a zipper-lock bag and smashed into large, irregular pieces. Salting the cucumbers helps them expel excess water and breaking them into craggy pieces allows them to hold on to the dressing.

Printable Shopping ListsSichuan Braised Tofu with Beef (Mapo Tofu) and Pai Huang Gua (Smashed Cucumbers)


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.