4 9-OUNCEPORTERHOUSEBONE-IN LOIN PORK CHOPS, 1 INCH THICK
1SCALLIONFINELY CHOPPED
3TABLESPOONSGOCHUJANGALSO KNOWN AS KOREAN CHILI PASTE*
3TABLESPOONSSOY SAUCE
2TABLESPOONSASIAN SESAME OIL
2TABLESPOONSCHINESE RICE WINEOR DRY SHERRY
1TABLESPOONRICE VINEGAR
1TABLESPOONLIGHT BROWN SUGAR
2TEASPOONSFRESH GINGER ROOTPEELED AND MINCED
2CLOVESGARLICMINCED
ASIAN SLAWOPTIONAL
Instructions
To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade.Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours.
To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade – do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes.