These Pork Chops I found on the wonderful world of Pinterest which led me to this site: http://www.jocooks.com/main-courses/pork-main-courses/korean-style-pork-chops/. They are nice and tender and juicy, with a good flavor. I screwed up one thing and I think that made a difference in how much of the marinade soaked in, so next time I think they will be even more flavorful. Even still, they were really tasty. The Spicy Cauliflower Stir Fry is out of Ree Drummond’s Dinnertime book (which of course I love) and it was something I didn’t think I would like because I am not a big one on cauliflower, but I went for it and loved it! My husband thought it needed something more, like chicken or something to make it more of a stir fry, but he liked it too. It is definitely worth a shot though!
I started with the pork chops because they need to marinate for about 20 minutes, which gave me time to get everything else ready. In a small bowl, whisk together 1/4 C soy sauce (low sodium so you can salt to taste), 2 tbsp. honey, 4 cloves of garlic minced, 1/2 tsp sesame oil (recipe calls for 1 tsp but my husband hates it so I cut it in half), 1 tsp ginger grated (recipe calls for minced but my husband doesn’t like to get a bite of it, so I grate it so it is finer), and 2 tsp sriracha sauce. I had a package of 3 pork chops about 1″ thick which I put in the bowl, turned them to be sure they were coated well, then covered and set out to marinate for 20 minutes.
While those are marinating, preheat your oven to 400 degrees, break apart the cauliflower into small florets, slice 1 bunch of green onions, mince 2 more cloves of garlic, and juice 1 lime (or cut it in half and get ready to juice it by hand if you want to avoid an additional dish).
Once that was all ready, and the pork was finished marinating, I started heating 1 tbsp. of olive oil in a cast iron skillet over medium – high heat (the part where I screwed up was that I included the olive oil in with the marinade, so I didn’t actually start heating the oil, but just the skillet and then went from there… see what I mean?). Add the pork chops, without the marinade and cook for about 4-5 minutes. Then flip them and pour the marinade over the top and cook another 4-5 minutes. If they are thin, you can probably finish them off like this and they will be cooked through, but for the thicker ones, you will need to finish in the oven for about 10 minutes or till they are cooked through.
While those are finishing cooking, start the cauliflower. Heat 2 tsp vegetable oil in a large skillet (or wok) over medium – high heat. Add the cauliflower and garlic and stir fry it for a few minutes till it starts to get very brown in some areas. Turn the heat to low, then add 2 tbsp. soy sauce (low sodium and I am pretty sure I did about 3 tbsp. because I love it), the lime juice (from the whole lime), and most of the sliced green onions (reserving enough for garnishing at the end). Stir it around and allow to cook for 1 minute. Then add 1 tbsp. sriracha sauce. Stir till incorporated.
By this time, the chops are probably done, and the cauliflower is ready. Serve it up with the pork chop, with a side of the cauliflower stir fry, topped with some fresh green onions. Enjoy!