Spicy Gochujang-Glazed Pork Chops for Two

SERVES2

Spicy Gochujang-Glazed Pork Chops for Two

WHY THIS RECIPE WORKS

Slow roasting is the easiest way to make tender, superjuicy glazed pork chops. It also leaves time for you to make a side dish to complete the meal. We started by stirring together gochujang paste and white miso—thick and intensely flavored... Read More

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GATHER YOUR INGREDIENTS

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BEFORE YOU BEGIN

Red miso can be substituted for the white miso. If your broiler has multiple temperature settings, use the highest. Make sure to use gochujang paste, which comes in a tub, instead of the sauce, which comes in a bottle.

1

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 275 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Spray rack with vegetable oil spray. Stir gochujang, miso, soy sauce, maple syrup, orange juice, and garlic together in small bowl.

2

Sprinkle salt evenly over both sides of chops. Place chops on prepared wire rack and brush 1 teaspoon glaze on top and sides of each chop. Roast until meat registers 135 to 137 degrees, 40 to 45 minutes.

3

Remove sheet from oven and heat broiler. Brush 1 tablespoon glaze on top and sides of each chop. Return sheet to oven and broil until glaze is bubbly and slightly charred in spots, 3 to 6 minutes. Let rest for 5 minutes. Sprinkle with scallion and serve.

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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.