Korean-Spiced Pork Chops & Slaw

 Ingredients

Prep: 35 minutes | Total Time: 35 minutes

• 3 tablespoons
  rice vinegar
• 2 tablespoons plus 1 teaspoon
  avocado oil, divided
• 3 small cloves
  garlic, minced, divided
• 4 teaspoons
  chili powder, divided
• 2 teaspoons
  sugar
• 1 teaspoon
  fish sauce, or reduced-sodium soy sauce
• 1/8 teaspoon
  cayenne pepper, (optional)
• 6 cups
  thinly sliced napa cabbage
• 4 
  radishes, cut into matchsticks
• 4 
  scallions, thinly sliced into 2-inch lengths
• 1/2 teaspoon
  kosher salt
• 4 
  bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed

 Instructions

1. Preheat grill to medium.
2. Whisk vinegar, 2 tablespoons oil, 1 minced garlic clove, 2 teaspoons chili powder, sugar, fish sauce (or soy sauce) and cayenne (if using) in a large bowl until the sugar is dissolved. Add cabbage, radishes and scallions; toss to coat.
3. Place the remaining garlic on a cutting board; sprinkle with the remaining 2 teaspoons chili powder and salt. Mash into a paste with the side of a chef’s knife. Combine the paste and the remaining 1 teaspoon oil in a small bowl. Rub both sides of pork chops with the paste.
4. Oil the grill rack (see Tip). Grill the pork chops, turning once, until cooked through, 3 to 5 minutes per side. Serve the chops with the slaw.

 Tip

Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

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