Salt-and-pepper pork chops with vinegared scallions from Korean American: Food that Tastes Like Home (page 49) by Eric Kim

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • skvalentine on April 30, 2026

    This was just OK for us. I couldn't get the sugar to dissolve in the oily dipping sauce. I did like the flavors, but I doubt I would make this again. Served with potatoes instead of rice.

  • gootenbeez on February 26, 2026

    This was ok? I liked it well enough but I don't think I'm going to be clamoring to make it again any time soon.

  • craftycarmen on February 04, 2024

    Super easy! I had everything in hand, and this finished my scallions that were getting close to death. Loved the flavors together. I ended up needing more dipping sauce, but luckily it’s also super easy to put together.

  • Rinshin on May 22, 2023

    I underestimated this recipe. I followed the recipe except I wet brined the chops for about 5 hours before using his dry salt, pepper, brown sugar brine method. Kochugaru was perfect mild spiciness with julienned green onions and went really well with pork. Pork was nicely succulent. It is salty but the dish is salt and pepper which I love but may not be good for those who are watching their salt intake. My chops were very thick but they cooked faster than timing in the oven. Best to shorten time or keep close eye on temperature. Definite repeat for us. Photo added.

  • ellwell on April 25, 2023

    This was a hit at my house. We had some beautiful chops and I was attracted to the fact that the recipe started with a lovely sear. My chops were about an inch thick so I checked after 8 minuets and they were already 170 degrees—- so maybe check earlier. They were still delicious and we will definitely repeat. Served with little gem salad from the book.

  • Soulkitchenjen on March 16, 2023

    This was soooo good. I used thin pork chops, so I just did a hard sear on both sides. The scallions were delicious and the dipping sauce added a nice touch.

  • bernalgirl on March 11, 2023

    This recipe is easy and fantastic. My teen looked up in the middle of a story to exclaim how good it was. I had thin chops so omitted the oven step, they were wonderfully crispy and the scallion particularly are the perfect foil. I served with a red cabbage slaw with kimchi-gochujang dressing and steamed rice.

  • rmardel on January 31, 2023

    Fantastic. The pork chops turned out very well, and the technique itself is classic and yields great results. But it is the scallions that elevate this to the sublime. The first time I used Gochujang instead of gochugaru for the scallions, but they worked well with slightly more vinegar. Then I found some gluten-free gochugaru and made them again. Even better.

  • SheilaS on January 30, 2023

    I made this with swordfish instead of pork and it was delicious. About 4 min/side was perfect for a 1.5 inch thick swordfish steak. Seemed like all the vinegar soaked into the gochugaru so I added more so there would be enough to coat the scallions. I was going to skip the dipping sauce but am very glad I didn't as it really helps make the dish special.

  • pattyatbryce on January 26, 2023

    Fantastic. I added more vinegar to the scallions and it was perfect.

  • JoanN on December 14, 2022

    Another keeper from this book. I made it as written but made a mistake and used gochujang instead of gochugaru for the vinagred scallions (not the first time I've done that) so they were a lot clumpier than they should have been. Thought it could have use a bit more of a vinegar hit, but that might have been because of the gochugaru. Mistake or no, this was delicious. Looking forward to making it again. Correctly this time.

  • KarinaFrancis on September 15, 2022

    I confess I didn’t dry brine the pork chops and just cooked them on the bbq. The vinegar shallots makes this dish, a great and super easy weeknight dinner

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