Weeknight, 35 minutes

Gochujang Pork Chops with Charred Corn Salsa

Thick-cut chops get a quick gochujang glaze in the pan, then rest while the corn blisters in the same drippings. A spoonful of crème fraîche cools it all down, and the nectarine keeps the salsa from reading as one-note heat.

Serves: 2 people
Total time: 35 min
Difficulty: Level 2
Cook rating: 4.7 · 2,318

fresh

Ingredients

Raw bone-in pork chops with rosemary — photo by Evgeniy Alekseyev on Pexels — Pork chops

Stack of fresh corn tortillas — photo by Israel Albornoz on Pexels — Tortillas

Fresh green chili peppers — photo by Nataliya Vaitkevich on Pexels — Anaheim

Fresh lemons on a white plate — photo by Studio Naae on Pexels — Meyer lemon

Fresh shallots on a wooden table — photo by Miguel Á. Padriñán on Pexels — Shallot

Fresh green cucumbers — photo by Matthias Zomer on Pexels — Cucumber

Fresh raw ginger root — photo by Engin Akyurt on Pexels — Ginger

Ripe whole stone fruit seen from above — photo by Laker on Pexels — Nectarine

Bowl of fresh cultured cream — photo by Piotr Arnoldes on Pexels — Crème fraîche

Crumbled white cheese on a plate — photo by Alesia Kozik on Pexels — Queso fresco

Roasted cashews on a tray — photo by Saveurs Secretes on Pexels — Cashews

Raw brown sugar crystals — photo by Eva Bronzini on Pexels — Demerara

Red chili paste in a rustic bowl — photo by Rodrigo Ortega on Pexels — Gochujang

Ground paprika spice texture — photo by Eva Bronzini on Pexels — Paprika rub

2Bone-In Pork Chops
4Corn Tortillas
1Anaheim Pepper
1Meyer Lemon
1Shallot
1Kirby Cucumber
1 knobFresh Ginger
1Nectarine
⅓ cupCrème Fraîche
2 TbspsCrumbled Queso Fresco
3 TbspsToasted Cashews
1 TbspDemerara Sugar
2 tspsGochujang Paste
1 TbspSmoked Paprika Rub

From your pantry: olive oil, flaky salt, black pepper. Produce is packed loose — rinse the cucumber and nectarine before you start.