Skip to content
    Korean-Spiced Pork Chops & Slaw

    Chili powder and garlic, both of which star in Korean cuisine, season grilled pork chops and a cool, tangy slaw. If you can find Korean chili powder use it, otherwise conventional chili powder is fine.


    • 3 tablespoons rice vinegar
    • 2 tablespoons plus 1 teaspoon canola oil, divided
    • 3 small cloves garlic, minced, divided
    • 4 teaspoons chili powder, divided
    • 2 teaspoons sugar
    • 1 teaspoon fish sauce, or reduced-sodium soy sauce
    • 1/8 teaspoon cayenne pepper, (optional)
    • 6 cups thinly sliced napa cabbage
    • 4 radishes, cut into matchsticks
    • 4 scallions, thinly sliced into 2-inch lengths
    • 1/2 teaspoon kosher salt
    • 4 bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed


    Step 1
    Preheat grill to medium.
    Step 2
    Whisk vinegar, 2 tablespoons oil, 1 minced garlic clove, 2 teaspoons chili powder, sugar, fish sauce (or soy sauce) and cayenne (if using) in a large bowl until the sugar is dissolved. Add cabbage, radishes and scallions; toss to coat.
    Step 3
    Place the remaining garlic on a cutting board; sprinkle with the remaining 2 teaspoons chili powder and salt. Mash into a paste with the side of a chef’s knife. Combine the paste and the remaining 1 teaspoon oil in a small bowl. Rub both sides of pork chops with the paste.
    Step 4
    Oil the grill rack (see Tip). Grill the pork chops, turning once, until cooked through, 3 to 5 minutes per side. Serve the chops with the slaw.


    Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

    Healthy Recipe Finder