Grilled Gochujang Pork Chops are a delicious and healthy summer BBQ recipe. They are marinated in a sweet and spicy Korean chili paste then grilled to perfection. Serve them with a side of rice (or cauliflower rice!) and a simple mint watermelon salad for an easy and healthy dinner recipe.
Gochujang Pork Chops:
- 1/4 cup rice wine vinegar
- 2 tablespoons gochujang (gluten-free if needed, homemade for paleo)
- 1 tablespoon each: honey, oil, and soy sauce (gluten-free if needed, coco aminos for paleo)
- 4 pork chops
Herb Watermelon Salad:
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon each: honey and oil
- A generous pinch of sea salt
- 3 cups diced watermelon
- 2 tablespoons each: chopped mint, chopped cilantro, and feta cheese (see notes)
- In a medium-sized bowl, whisk the rice wine vinegar, gochujang, honey, oil, and soy sauce. Place the pork chops in a resealable bag and pour the marinade in the bag. Seal the bag and squish it around a little so the pork chops are covered in the marinade. Place them in your fridge and let them marinate for 1-12 hours.
- Oil and heat your grill on high. You want your BBQ as hot as it can get.
- While your BBQ is preheating, make the rest of the dinner. Note: if you are serving this with rice or cauliflower rice, make that now.
- In a small bowl, make the salad dressing by whisking the rice wine vinegar, honey, oil, and salt. Place the watermelon, mint, cilantro, and feta cheese in a medium-sized bowl.
- Take the pork chops out of the marinade and pour the marinade into a small frying pan over high heat. Rapidly boil the marinade for 2-3 minutes, or until it has thickened and looks like runny BBQ sauce.
- Grill the pork chops for 3 minutes per side. Toss the watermelon salad with the dressing. Dig in!
Some people who follow the paleo diet eat cheese, others do not. If you do not, leave the feta out of the salad.