Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium heat (350 degrees).
They're coated with gochujang sauce, stuffed with kimchi, and grilled to perfection. We promise — you'll never need another grilled pork chop recipe!
Servings and Ingredients
|¼ c. Korean gochujang chili sauce|
|2 tbsp. Hy-Vee brown sugar, packed|
|2 tbsp. Hy-Vee less sodium soy sauce|
|1 tsp. refrigerated garlic paste|
|1 tsp. refrigerated ginger paste|
|12 green onions, divided|
|4 (8-oz. each) pork loin butterfly chops|
|1 (14-oz.) jar hot kimchi|
|Hy-Vee black pepper, coarsely ground; for garnish|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Paper towels
- Plastic wrap
- Meat mallet
- Toothpicks or kitchen string
- Meat thermometer
- Aluminum foil
- Hy-Vee nonstick cooking spray
Whisk together gochujang sauce, brown sugar, soy sauce, and garlic and ginger pastes in a small bowl. Coarsely chop 4 green onions; stir into sauce mixture. Set aside.
Pat pork chops dry with paper towels. Open each chop. Place each chop between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chops to 1/2-inch thickness.
Remove plastic wrap. Coat both sides of chops with sauce mixture. Place kimchi evenly on top of one half of each butterflied chop. Fold the other side of the pork chop up and over the kimchi. Secure with toothpicks or kitchen string.
Grill chops 12 to 18 minutes or until pork reaches 165 degrees, turning halfway through. Remove from grill; loosely cover with foil and let rest 3 minutes.
Lightly spray remaining 8 green onions with nonstick spray. Grill 1 to 2 minutes or until lightly charred, turning halfway through. Remove from grill. Serve chops with grilled green onions.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 120mg
- Sodium: 1650mg
- Total Carbohydrates: 22g
- Protein: 49g
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Hy-Vee Seasons July 2022