Gochujang Pork Chops with Noodle Stir Fry

Step 1

Make the Stir Fry Seasoning. Mix the ingredients together and finely grind in a spice grinder or pepper mill. You will use this on the chops.

Step 2

Make the compound butter. Smash together with a fork until well combined. You can make this ahead of time but take it out of the fridge about 1 hour before using, to allow it to temper and soften.

Step 3

Sous vide the pork chops. Season the pork chops with about 1 teaspoon of the stir fry seasoning. Vacuum seal with 2 tablespoons of the gochujang butter. Place in the water cooker (aka sous vide) for 3 hours at 140°f.

Step 4

Set up and preheat the grill. Set up your grill for direct heat and preheat it until very hot. You almost can't cook too hot on a wok at home. I used a large Big Green Egg running at 500°f.

Step 5

Make the Stir-Fry. Preheat your wok for about 5 minutes before starting. Add the oil and wait until it is hot about 30 seconds, then add the whole cloves of garlic. Let cook until the cloves turn golden brown, less than 1 minute, and discard the clove (you just seasoned the oil). Add the peppers and onion and stir fry for 3 minutes. Add the peas and cook another minute. Add the noodles and 2-3 tablespoons of the compound butter and cook 1 more minute, tossing to coat everything. Taste for seasoning and add a few pinches of the stir-fry seasoning as needed. Remove from the wok and keep warm.

Step 6

Sear the pork chops. Wipe the wok dry and allow the temperature to restore. Add the oil and wait for it to get hot. It will start to smoke and shimmer, when ready, about 30 seconds. Shallow fry each pork chop on each side in the oil until a crust forms, about 30-45 seconds. Immediately top with 1 tablespoon of the compound butter.

Step 7

Serve each pork chop on a bed of noodles and garnish with green onion and sesame seeds.