Quick-Broiled Pork Chops With Peanuts and Gochujang Recipe (2024)

Sriracha is significantly spicier than gochujang and gochujang has more of a fermented umami depth to it. So rather than a straight substitution, it might be better to mix sriracha with miso and maybe some tomato paste.

Gochujang is fermented, so you won't get the same flavor from soy sauce. You might try sriracha + miso or fish sauce to add the umami flavor the sriracha is missing. Gochujang keeps a long time, and is getting easy to find in the grocery store though.

I haven’t made this, but it sounds to me like it would be terrific on chicken. Also, I’m thinking chunks of zucchini would be tasty broiled alongside the chops and coated in the sauce.

I think the idea is for for more imaginative cooks to envision different takes on this dish.

It helps you progress as a home chef.Nudges you in a direction an encourages you make it your own.

Really good and pretty easy. Went with the ingredients as prescribed since I’m new to Asian cooking. Watch the peanuts, they burn quick. Go heavy on scallions and have lots of rice ready. Paired with Brussels Sprouts tossed in extra sauce. Fun St. Patty’s Day feast.

OK, so how is this different than a recipe, except using words like wisp , so we have to guess?

Really liked the ease and taste of this dish. I think next time I will brown the chops on top of the stove in an iron skillet on the first side, turn off the heat and flip to more gently finish the other side. Added the orange zest to the sauce. Served with chunked rainbow carrots and lightly blistered shish*to peppers.

Use roasted sesame seeds if you don't have or want peanuts.

We love it, we use cashews.

This was so delicious and I’m very proud of my first no-recipe recipe! I broiled the pork chops in a pre-heated cast iron. I think next time I’ll brown them on the stovetop to get more color and then finish them in the broiler. I couldn’t find chops that were super thin, but I just used whatever they had at WFM and they worked just fine. I served them with broccoli roasted with sesame oil and soy sauce. This was an easy weeknight meal and was even executable when I was a zombie after work.

I made a "variation" of this. I didn't have peanuts so I used almonds, they turned out so good and crunchy. I also didn't have OJ or mirin so I used some rice vinegar and Worcestershire sauce instead. It turned out really amazing! I love the broiler method, so quick and the chops were so juicy still. Definitely going to make this in some form again!

This is really good with lightly sweetened homemade stewed apples.

First time I used too much mirin. Was ok, but too sweet. Second time I used less mirin & it was much better. Served with rice, steamed green beans & roasted yellow squash. Today, I chopped up leftover pork & veg then tossed it with rice, peanuts, scallions & last drops of sauce as a rice bowl. So good. Did not cook chops under the broiler. Used my usual method: heat skillet in oven @450F. Brown 1st side of chops on stovetop on med-hi about 1 min; flip & finish in oven for a few min until done

Tasty made as directed. I served it with a side of watercress namul and sticky rice. Even better as leftovers when chopped up and made into fried rice and topped with the peanuts and scallions.

Made this for my family. I could not get thin chops so after grilling I seared them then poached them in a large skillet with the sauce to ensure they were cooked through. Serves with jasmine rice and a bottle of Riesling.

I should have preheated my broiler longer--just under 5 minutes was not enough, so the chops took longer to cook. I also should have salted more thoroughly than just a sprinkle. I didn't have gochujang or orange juice on hand so I used sambal oelek and pineapple juice. The final result was tasty and would be even better with a hotter broiler and more salt. I will try this again.

Hot coal fired grill for 4, tossed in sauce, back on for 3..Super good!

Yummy indeed--and since the whole no-recipe idea is that we "wing it" (with chicken breasts, perhaps, when "pigs [don't] fly"), toss peanuts & sesame oil in a small bowl with sliced scallions, top the almost-done meat with the sauce, and then top it all with the peanut-scallion mixture--watching like a hawk (sorry!) to prevent it burning--another minute should do.

yummie!

This is a perfect recipe for sous vide cooking. That approach allows you to use a thicker chop (but, only if you want) and still have juicy meat and the exotic/spicy flavors of the sauce.

Really good and pretty easy. Went with the ingredients as prescribed since I’m new to Asian cooking. Watch the peanuts, they burn quick. Go heavy on scallions and have lots of rice ready. Paired with Brussels Sprouts tossed in extra sauce. Fun St. Patty’s Day feast.

Reduced sauce before broiling pork chops. Made with cauliflower rice as side dish. Worked well together.