Washington Post.
Ingredients
For the Pork
4 thin boneless pork chops (about 3 ounces each)
Kosher salt
Freshly ground black pepper
4 tablespoons gochujang, plus more for serving, if desired
For the Slaw
1 lemon
2 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1/4 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon grated fresh ginger or ginger paste (optional)
2 cups thinly shredded green cabbage (about 1/2 medium head)
1 cup thinly shredded red cabbage (about 1/4 medium head)
1/2 cup roughly chopped fresh parsley leaves
1/2 cup coarsely grated carrots (about 1 large carrot)
1/4 cup sliced scallions (from 1 large scallion), plus more for garnish
2 tablespoons toasted sesame seeds (optional)
Instructions
1. Place the oven rack 5 to 6 inches from the broiler and turn on the broiler. Line a large, rimmed baking sheet with foil and lightly grease the foil.
2. Pat the chops dry and then lightly salt and pepper both sides. Transfer the chops to the baking sheet and place it under the broiler. Cook for about 4 minutes, turning once midway through cooking.
3. Remove the chops from the oven and brush them liberally with the gochujang on both sides. Return the chops to the broiler and broil for an additional 2 to 3 minutes on one side, watching carefully so the sauce does not burn.
4. Remove the pork from the oven. Transfer the meat to a cutting board and let rest for 10 minutes before slicing into 1/4-inch thick strips.
5. While the meat is resting, zest and juice the lemon. In a small bowl, whisk together the lemon juice and zest, lime juice, oil, soy sauce, sugar as well as the crushed red pepper flakes and ginger, if using.
6. In a large bowl, combine the cabbages, parsley, carrots and scallions. Add the vinaigrette and sesame seeds, if using, and toss until well coated. Taste, season with salt and pepper, if needed.
7. Divide the slaw among 4 shallow bowls and top with the sliced pork. Sprinkle with additional scallions, if desired.