Sweet and Spicy Pork Chops

This is a great Sunday, no-fuss meal or a quick weeknight all in one pan dish. Spinach, kale, or Asian Greens and carrots from your share are part of this tasty meal.

Ingredients:

 ¼ cup Gochujang sauce

 2 Tbsp ketchup

 2 Tbsp reduced-sodium soy sauce

 3 cloves garlic, minced

 1 tsp toasted sesame oil

 4 – ¾” thick, bone-in center-cut pork chops (8-10 oz. each)

 1-1/2 lb carrots, halved lengthwise, cut into 4” pieces

 4 cups baby spinach, kale, or other chopped greens

Method:

 In a 3 qt baking dish whisk together gochujang sauce, ketchup, soy sauce, garlic, and sesame oil until combined.

 Add porch chops, turn to coat.

 Cover and chill at least 30 minutes or up to 10 hours.

 Preheat oven to 425 degrees F.

 Coat a 15x10-inch baking dish with nonstick cooking spray.

 Remove pork chops from marinade and transfer to a tray.

 Reserve marinade.

 Sprinkle chops with ¼ tsp each kosher salt and black pepper.

 Whisk 1 Tbsp vegetable oil into the reserved marinade.

 Add carrots; toss to coat.

 Arrance carrots in an even layer in the prepared pan.

 Roast 15 minutes.

 Turn carrots and add pork chops to pan.

 Bake until pork chops are done (145 degrees F), 12-15 minutes more.

 Serve pork chops and carrots with spinach.

Notes and Options:

Gochujang is a fermented red chili paste. It’s sweet with a bite. Locally it’s available at Hy-Vee, World Market and Mekong Market.

For a milder version, swap the measurements for gochujang and ketchup.

If you like, sprinkle with slivered scallions and sesame seeds.

If you like your pork chops less well done, remove the chops earlier based on your preferences.

I double the sauce and reserve half, so the meal is even quicker next time.

I double the amount of carrots and spinach to up the veggie content.