Korean-Spiced Pan-Seared Pork Chops with Savory Stewed Bell Peppers, Carrots & Tomatoes

Korean-Spiced Pan-Seared Pork Chops with Savory Stewed Bell Peppers, Carrots & Tomatoes ingredients

• 4 1-inch thick boneless pork chops
• 1 tbsp vegetable oil
• 1.5 tbsp gochugaru (Korean chili flakes)
• 1 tbsp, packed brown sugar
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp ginger powder
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 2 medium, cored and choppe bell peppers (mixed colors)
• 1 medium, chopped yellow onion
• 2 medium, peeled and slice carrots
• 0.5 lb, trimmed and halved green beans
• 1 14.5 oz can, undrained canned diced tomatoes
• 0.75 cup chicken or vegetable broth
• 0.5 tsp dried thyme
• 1 leaf bay leaf
• 0.25 tsp (optional) red pepper flakes
• 1 tsp cornstarch
• 1 tbsp water
• 2 tbsp, chopped (optional) fresh parsley

How to make Korean-Spiced Pan-Seared Pork Chops with Savory Stewed Bell Peppers, Carrots & Tomatoes

1. Pat the 4 boneless pork chops dry with paper towels. In a small bowl, combine 1.5 tablespoons gochugaru, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ginger powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. Rub the spice mixture evenly over both sides of each pork chop. Allow the pork chops to sit at room temperature for 15 minutes while you prepare the other ingredients.
3. Heat 1 tablespoon vegetable oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet.
4. Sear the pork chops for 4-5 minutes per side, until a deep golden-brown crust forms and the internal temperature reaches 145°F (63°C) for medium-rare to medium, or 160°F (71°C) for well-done.
5. Remove the cooked pork chops from the skillet and transfer them to a plate. Tent loosely with foil and let them rest for at least 5 minutes; this allows the juices to redistribute, keeping the chops tender and moist.
6. Reduce the heat to medium. Add 2 chopped bell peppers, 1 chopped yellow onion, and 2 sliced carrots to the same skillet. Cook, stirring occasionally, for 7-9 minutes until the vegetables begin to soften.
7. Stir in 1/2 pound trimmed and halved green beans, 1 can (14.5 oz) undrained diced tomatoes, 3/4 cup chicken or vegetable broth, 1/2 teaspoon dried thyme, 1 bay leaf, and 1/4 teaspoon red pepper flakes (if using).
8. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the green beans and carrots are tender.
9. While the vegetables simmer, prepare a cornstarch slurry by whisking together 1 teaspoon cornstarch and 1 tablespoon cold water in a small bowl. Uncover the vegetables, stir in the slurry, and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.
10. Remove the bay leaf from the stewed vegetables. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash more broth or water.
11. Serve the pan-seared Korean-spiced pork chops immediately with a generous helping of the savory stewed bell peppers, carrots, and tomatoes. Garnish with fresh chopped parsley if desired.

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