Grilled Pork Chops with Bold Flavors and Crunchy Veggies

Grill marks sizzling, sharp tang of vinegar in the air. Pork chops thick and juicy, red peppers blistered and smoky. Crunchy cucumber sticks and shredded cabbage tossed in heat and sweet. The punch of chili wakes the senses—bright, messy, alive. Not too fancy, just honest flavors clashing and mingling on a plate. You wanna dive in before it’s even cool enough to hold.

Why You’ll Crave It

• Simple swagger on a plate, with punchy spicy and tangy vibes.
• Quick-fire grilling that keeps the pork juicy, not dry.
• Crisp fresh veggies cut through the rich pork like a breath of fresh air.
• Bold, sharp notes with a mirin twist and a chili kick.

Grilled pork never felt so alive—trust me, it’s worth the mess.

What You’ll Need

• Pork Chops: 4 thick bone-in, around 2.8 cm thick (close to 1.1 inch), juicy and ready to sizzle.
• Orange Bell Peppers: 2, cleaned and quartered—swap from the usual red for a sweeter pop.
• Sake: 70 ml—just a splash, more warming than mirin, with a sharp edge.
• Rice Wine Vinegar: 35 ml, a bit more than usual for that extra zip.
• Gochujang Paste: 6 ml, a twist on sambal oelek—adds silky heat and depth.
• English Cucumber: 1 whole, unpeeled and cut thin into matchsticks for crunch.
• Shredded Purple Cabbage: 450 ml, finely sliced, vibrant and crisp.
• Hoisin Sauce: A drizzle or two, optional, but that sweet-salty depth hits the spot.
• Salt and Black Pepper: To taste—and don’t be shy with seasoning.
• Olive or Neutral Oil: For the grill—keeps stuff from sticking.

Easy How-To

Preheat and Prep the Grill

Heat your grill up—highish heat, say about 190°C (375°F). Oil the grates well, so pork and peppers slide, singe, but don’t stick. Prep meat and veg while it heats.

Season and Sear

Rub pork chops with oil, salt, and pepper all over—don’t be lazy. Do the same with orange peppers. Toss the chops on, let them cook around 6 minutes per side, flipping once—and aim for a rosy center, not dried out. Move them to a plate; give them 7 minutes rest. This locks in juiciness.

Grill Those Peppers

Pop your pepper quarters on the grill too, turning to get nice char spots all around—4 to 5 minutes total will do it. They should be soft but have a bit of crisp char.

Sauce It Up

Mix sake, rice vinegar, and gochujang in a small bowl. Whisk till it’s smooth, spicy but not overwhelming. This is your punchy drizzle for later.

Assemble Plates

Lay pork chops down, sliced slightly if you want. Add grilled peppers and crunchy cucumber sticks to one side. Pile shredded cabbage on top or beside. Drizzle the sauce right over the veggies, a little over pork if you dare. Finish with optional hoisin swirls for extra kick and sweetness.

Good to Know

• Resting pork after grilling is key—gives the juices a chance to redistribute.
• Swapping sambal for gochujang takes the heat from sharp and raw to smoothly spicy.
• You can prepare the sauce ahead and keep it chill till dinner time.

Serving Ideas

• Serve with steamed jasmine rice or even sticky rice cakes for a load of texture.
• A side of fresh basil or mint leaves amps up the freshness.
• Pickled daikon or radish slices add a sharp twang that cuts through richness.

Top Tricks

• Brush pork with a little oil even after resting, before plating, to keep it shiny and moist-looking.
• Use tongs to flip meat and veggies; keeps char perfect and prevents tearing.
• Add a squeeze of lime or lemon over the veggies before service, brightens everything up.

Frequently Asked Questions

Can I use boneless pork chops instead?

Sure, but watch the cooking time. Boneless chops cook faster and dry out easier. Aim for about 4 minutes each side, max, and rest as usual to keep them juicy.

What if I don’t have a grill?

A grill pan or cast iron skillet on the stove works fine. Get it hot, oil well, and cook the pork and peppers, turning as if grilling. You might lose some char but keep the flavors.

Can I swap the cabbage for something else?

Absolutely. Thinly sliced kale, napa cabbage, or even shredded carrots would add nice crunch and freshness—adjust dressing amount to taste.

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End with smoky, slightly spicy notes lingering on your fingers. The messy plates, the mingling heat and cool crisp. This one doesn’t hide away—it lets you taste bold.