· 4 9-ounce Porterhouse pork chops, 1 inch thick· 1 scallion, finely chopped· 3 tablespoons Korean chili paste* (See Cook's Note)· 3 tablespoons soy sauce· 2 tablespoons Asian sesame oil· 2 tablespoons Chinese rice wine or dry sherry· 1 tablespoon rice vinegar· 1 tablespoon light brown sugar· 2 teaspoons peeled and minced fresh ginger· 2 garlic cloves, minced· 2 teaspoons sesame seeds, for garnish· Asian slaw, optional (recipe below)· 3 tablespoons rice vinegar· 1 tablespoon coarsely ground Korean hot red pepper flakes· 2 teaspoons soy sauce· 2 garlic cloves, minced· 1/2 teaspoon salt· 1/4 cup vegetable oil· 1 tablespoon Asian sesame oil· 1 14-ounce bag coleslaw· 1 cup carrots, julienned or shredded· 2 scallions, finely chopped
Step 1To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade - do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately.