Quote:
Originally Posted by Stitchawl
A suggestion for your pork chops. While you're at the market, pick up some Korean 'kochejhan.'(Could be spelled Gochujang.) Most larger supermarkets are carrying it these days in the Asian section. It's a fermented bean paste with chili, slightly spicy so don't use much, but when rubbed onto pork (chops, loin roast, etc.,) and cooked, the flavor is out of this world!. A scant tablespoon full would be all that's needed for four chops. 
Stitchawl |
Thanks, Stitch. Sounds try-worthy, but I'll have to keep it off my wife's chops. I love the heat, but she doesn't like anything even mildly spicy.