One of the quintessential flavors of the Korean culinary world is gochujang, or fermented red chili pepper paste. It is an indescribable flavor, used in many dishes, from kimchee to barbequed meats. I bought a big tub of it at the Korean grocer in Latham, NY, and intend to put it to good use. That is why, last night, I made Gochujang Pork Chops on a bed of Wilted Baby Spinach, smothered with Sautéed Cremini Mushrooms, Yellow Bell Pepper, and Onions.
1) Slather Thin-Cut Pork Chops with Gochujang
2) Select your vegetables (I used Cremini Mushrooms, Yellow Bell Pepper, Sweet Onion, and Baby Spinach)
3) Chop them up, except the spinach
5) Cook the Chops on Medium Heat in a Drizzle of Olive Oil
6) Sautee the Vegetables, Season to Taste. I used Garlic and Parsley, with some Fresh Crack Pepper
7) Wilt the Baby Spinach (I did mine over the Sautéed Veggies)