Chili Crisp Pork Chops With Kimchi Slaw
Step 1
In a small bowl, whisk together the soy sauce, chili crisp and 1 teaspoon of the honey until the honey dissolves. Place the pork into a flat-bottomed container such as an 8-by-8-inch baking dish, pour the soy sauce mixture over it and flip the chops over so they are evenly coated in the marinade. Let sit at room temperature, turning the meat over a few times, while you prepare the slaw, 20 to 30 minutes.
Step 2
In a large bowl, stir together the yogurt, mayonnaise, vinegar, the remaining 2 teaspoons of honey and the salt. Add the cabbage, carrot, kimchi and scallion white and light green parts, and toss to combine.
Step 3
Prepare the grill for direct heat (if using a grill pan, see Notes). If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees. Pull your hand away from the heat before it gets painful.)
Step 4
Brush the grill grates with oil. Place the pork on the grill, and reduce the heat to medium. Cook until grill marks form and the pork is lightly charred on the outside and slightly blush in the center, about 2 minutes per side. For medium-rare, the meat should register at 145 degrees on an instant-read thermometer. Transfer to a plate and let rest for 5 minutes.
Step 5
Divide slaw among plates or shallow bowls. Divide the pork chops, placing them either alongside the slaw or on top. Garnish with the dark scallion greens and serve.