You’ll find yourself lost in these porkchops marinated in Korean gochujang sauce and sandwiched between the Cantonese sweet and buttery pineapple buns
For the past five years and half I’ve been cooking, I realized how much I love infusing flavors and ingredients from different cuisines. It simply turns something that has been around since civilization into something “new”. The one person that really inspired me in this “fusing” department is Jamie Oliver. I cooked a lot with his cookbooks at the beginning of my cooking adventure and this guy is really good at what he’s doing and infusing flavor is my favorite things about him. Apparently, I don’t get paid to say this because Jamie doesn’t know me 😉 But, yes..seriously, that’s what makes cooking interesting to me. That’s what I love about cooking.
So, with all the “love” words up there, I present to you another thing you probably will love too…gochujang pork chops with pineapple buns. My husband thought it was the best thing !!
I talked more in detail about gochujang here. This is almost like how the Chinese (my mom especially) likes to use fermented soy beans, we call it tau cheo in our language, in many of the cooking, or the Japanese using miso in their cooking. They add depth of flavor into the dishes. Ask me what I like about this gochujang pork chops with pineapple buns !! yes..please ask! okay…I’ll say it anyway, I love the savory pork chops with the sweet and buttery pineapple buns. It’s insanely good !!!!
- 4 of 4-5 oz bone-in pork chops you can use boneless too
- 1 cup buttermilk
- 2 cups all-purpose flour
- Pinch of salt
- Oil for pan frying
- 4 Tbsp of Korean gochujang sauce you can choose the level of spicyness
- 1 Tbsp of brown sugar
- 1 Tbsp of Shaoxing wine or dry sherry
- 1 tsp of sesame oil
- Prepare the marinade by mixing everything in a mixing bowl. Set aside.
- Place a plastic wrap about 8x8 -inch on a working surface. Place the pork chop in the middle of the wrap and then place another plastic wrap of the same size on top of it. Use a heavy object (I use pestle) and pound the meat until it is about 1/4-inch in thickness, be careful not to break the meat. We just want to thin the meat and somehow tenderize them. Avoid the pounding the bone though, just the meat part. Do these with all the pork chops. Place the meat inside a large sealable bag and pour the marinade in. Let them marinade overnight if you have time or at least 2 hours if you are pressing for time
- When ready to cook the pork chops,place the buttermilk in a shallow dish and the flour in another shallow dish. Preheat oil, enough to cover the surface of the middle-size pan. We are not deep-frying, just pan-frying. Take one pork chop out of the marinade, shake off excess liquid and dip into the buttermilk and then dredge the pork chops in the flour and shake off any excess. Place the pork chop on the hot pan, sprinkle with a bit of salt and let it pan fry for about 5-8 minutes on one side and then turn over and cook for another 5-8 minutes or until the pork chop is cooked through and no long oozing out blood. Repeat with the rest of the pork chops. Keep them warm in the oven (if you have one) while you are cooking the rest.
- If you serve them with pineapple buns, lightly toast the buns in a pan with just a bit of oil. Cut off the bone and then place in between the pineapple buns or any sandwich bread of your choice. These pork chops will go with rice and noodles too 🙂