spicy_gochujang_glazed_pork_chops_and_snap_peas.txt

# Spicy Gochujang Glazed Pork Chops

Ingredients 
- 4 teaspoons gochujang paste
- 4 teaspoons white miso (or substitute red miso)
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon orange juice
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- 4 (6 to 8 ounce) boneless pork chops
- 1 scallion, sliced thin

Instructions 
1. Adjust oven to 275 degrees
2. Line rimmed baking sheet with aluminum foil, and set a wire rack in the baking sheet.
3. Stir gochujang, miso, soy sauce, maple syrup, orange juice, and garlic together
4. Sprinkle pork chop with salt on both sides
5. Brush 1 teaspoon of glaze on top and sides of each pork chop.
6. Roast for 40 to 45 minutes, until pork is at 135 to 137 degrees.
7. Brush 1 tablespoon of glaze on top and sides of each pork chop
8. Broil for 3 to 6 minutes until glaze is bubbly and slightly chared.


# Skillet Roasted Sugar Snap Peas

Ingredients
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
- 1 lb sugar snap peas (strings removed)
- 1 garlic clove
- 1 tablespoon soy sauce
 
Instructions
1. Toast sesame seeds over medium high heat in a skillet. About 2 minutes. Transfer to a bowl.
2. Heat oil in empty skillet. Add snap peas in a single layer. Cook for 30 seconds without stirring.
3. After 30 seconds, toss and get them into a single layer again. Repeat waiting 30 seconds and tossing for 2-3 minutes until snap peas are spotty brown and crisp tender.
4. Add garlic and cook until fragrent (30 seconds)
5. Add soy sauce and cook until all liquid evaporates (30 seconds)
6. Remove from the heat and add the sesame seeds