Pork Chops with Korean Marinade and Spicy Carrots

Our chef friends at Momofuku have taken 'shake-and-bake' to a whole new level. Pork chops and carrots are tossed with a sweet and spicy Korean-style marinade in a ziplock bag for easy cleanup, and then roasted together on a single sheet pan for a true one-pan meal. You can use any kind of root vegetables, squash or even sweet potatoes instead of the carrots. And if you want to amp up the spice level of the dish, be sure to make the optional pickled jalapeños.

1/3 cup gochujang

3 tablespoons Momofuku Soy Sauce

1 tablespoon Momofuku Spicy Seasoned Salt

1 tablespoon oyster sauce

2 tablespoons sugar

1 tablespoon mirin

3 cloves garlic, minced or grated

1 inch fresh ginger, peeled and minced or grated

1/4 teaspoon toasted sesame oil

2 tablespoons olive oil

1 1/2 pounds carrots (about 2 small bunches), peeled and halved or quartered, length-wise

2 pounds pork chops

1 tablespoon Kewpie mayo

1 bunch green onions, thinly sliced

2 jalapeño or serrano peppers, thinly sliced, optional

1 teaspoon sugar, optional

2 teaspoons rice vinegar, optional

Preheat oven to 425 F.

Combine gochujang, soy sauce, spicy seasoned salt, oyster sauce, sugar, mirin, garlic, ginger and sesame oil in a small bowl and stir to combine. Measure 3 tablespoons of the marinade mixture into a large ziplock bag and add the olive oil. Add carrots to the bag and shake until they are completely coated with the marinade. Remove carrots from the bag, shaking gently to remove excess marinade and arrange on a Large Sheet Pan.

Add pork chops to the ziplock bag along with 4 more tablespoons of the marinade, and shake again to combine. Nestle the pork chops with the carrots on a sheet pan. Place in preheated oven and roast for 12-15 minutes until the internal temperature of the pork chops in 145 F. Remove pork chops from the sheet pan and place on a cutting board to rest. Return the sheet pan to the oven and continue roasting the carrots until they are soft and starting to caramelize, about 5-10 minutes longer.

While the pork chops are cooking, add 1 tablespoon kewpie mayo to the remainder of the Korean marinade and stir well. Slice pork chops and serve with carrots and the sauce on the side. Garnish with green onions.

Optional: Garnish the pork chops with quick-pickled jalapeño peppers. Combine jalapeño peppers, sugar, rice vinegar, and a generous pinch of salt in a small bowl and let sit for about 10 minutes.