A grill pan or a grill is needed for the preparation of this entrée course.
2 boneless Pork Loin Chops
2 tablespoons of Soy Sauce
2 teaspoons of Ginger, freshly grated
1-½ tablespoons of Korean Kimchi, very finely chopped (and you can easily access the recipe for it by clicking on that recipe title)
2 teaspoons of Chili Garlic Sauce
2 cloves of Garlic, minced
1 tablespoon of Toasted Sesame Oil
1 tablespoon of Honey
1 tablespoon of Rice Wine Vinegar
½ teaspoon of Black Pepper, freshly ground
1 tablespoon chopped Chives for garnish
In a medium-sized bowl, whisk together the soy sauce, the grated ginger, the finely chopped Korean Kimchi, the chili garlic sauce, the minced garlic, the toasted sesame oil, the honey, the rice wine vinegar and the black pepper. Pour half of the mixture in a plastic zip-lock bag, add the pork chops to the bag, and close the bag. Set the other half of the marinade mixture aside to use later on. Massage the marinade into the pork chops and place the bag in the refrigerator for 2 hours. After 2 hours, massage the marinade into the chops again and turn the bag over and leave in the refrigerator for another 2 hours. Take the pork chops out of the refrigerator about a half hour before they are grilled and turn the grill on at this time to a medium-high heat if you are planning to use a grill. A cast iron grill pan on the stove can also be used for this recipe if you prefer. Whichever way you decide to cook these pork chops, make sure the grill or grill pan is extremely hot. Take a bit of vegetable oil and use a BBQ brush to oil the grill or grill pan. Place the pork chops onto the grill or grill pan and cook for 3-4 minutes, and add in a bit of the marinade from the bag to each side of the pork as you cook them. Turn the pork chops over and check them again in 3-4 minutes. You want the internal temperature to be at least at 145 degrees. The exact cooking time will depend on the thickness of the pork loin chops. Most prefer the pork to have a slight bit of pink still but it should not be rare. Remove the chops from the grill or grill pan when the internal temperature is at 145 degrees and let them rest for about 5 minutes. Move to a serving dish, sprinkle the chives on top, and serve the remaining marinade on the side.