Ingredients

The following ingredients have 4 Servings
  • ¼ cup rice wine vinegar
  • 2 tablespoons gochujang
  • 1 tablespoon each: honey, oil, and soy sauce
  • 4 pork chops
  • 1 tablespoon rice wine vinegar
  • ½ tablespoon each: honey and oil
  • A generous pinch of sea salt
  • 3 cups diced watermelon
  • 2 tablespoons each: chopped mint, chopped cilantro, and feta cheese(see notes)

Instruction

  • In a medium-sized bowl, whisk the rice wine vinegar, gochujang, honey, oil, and soy sauce. Place the pork chops in a resealable bag and pour the marinade in the bag. Seal the bag and squish it around a little so the pork chops are covered in the marinade. Place them in your fridge and let them marinate for 1-12 hours.
  • Oil and heat your grill on high. You want your BBQ as hot as it can get.
  • While your BBQ is preheating, make the rest of the dinner. Note: if you are serving this with rice or cauliflower rice, make that now.
  • In a small bowl, make the salad dressing by whisking the rice wine vinegar, honey, oil, and salt. Place the watermelon, mint, cilantro, and feta cheese in a medium-sized bowl.
  • Take the pork chops out of the marinade and pour the marinade into a small frying pan over high heat. Rapidly boil the marinade for 2-3 minutes, or until it has thickened and looks like runny BBQ sauce.
  • Grill the pork chops for 3 minutes per side. Toss the watermelon salad with the dressing. Dig in!