Spicy Pork Chops & Carrot with Rice & Pickled Chilli

Preheat the oven to 180°C while you prepare your ingredients. In a bowl, add sesame oil to gochujang marinade. Stir well to combine. Use ¹⁄₃ of the marinade to coat the pork chops. This can be done up to 4 hours in advance. Set aside remaining marinade.

Peel the carrots and cut them into quarters. Coat carrots with 3 Tbsp of remaining marinade and arrange the carrots on a lined baking tray leaving room to add the chops. Bake for 15 minutes until the carrots start to soften, add the chops and cook for 12-15 minutes or until carrots are tender and pork is cooked through. Setting a timer is a good idea.

Tip! Optional: you can pop the grill on for a couple of minutes to crisp up the pork but be careful to watch it as it will burn easily!

In a medium pot, bring 1¹⁄₂ cups of water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Tip! Taste the rice once the water is absorbed, if it's still a bit firm add a few tbsp of water and continue cooking.

Finely slice the chilli and combine with the vinegar and sugar. Allow to sit until ready to serve. Combine the remaining marinade with the mayonnaise. Thinly slice the spring onion.

Dish up the rice, carrots and pork chop evenly between plates. Drain the pickled chillies. Garnish plates with as much chilli as desired, sprinkle with spring onion and serve mayo on the side.

Preheat the oven to 180°C while you prepare your ingredients. In a bowl, add sesame oil to gochujang marinade. Stir well to combine. Use ¹⁄₃ of the marinade to coat the pork chops. This can be done up to 4 hours in advance. Set aside remaining marinade.

Peel the carrots and cut them into quarters. Coat carrots with 3 Tbsp of remaining marinade and arrange the carrots on a lined baking tray leaving room to add the chops. Bake for 15 minutes until the carrots start to soften, add the chops and cook for 12-15 minutes or until carrots are tender and pork is cooked through. Setting a timer is a good idea.

Tip! Optional: you can pop the grill on for a couple of minutes to crisp up the pork but be careful to watch it as it will burn easily!

In a medium pot, bring 1¹⁄₂ cups of water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Tip! Taste the rice once the water is absorbed, if it's still a bit firm add a few tbsp of water and continue cooking.

Finely slice the chilli and combine with the vinegar and sugar. Allow to sit until ready to serve. Combine the remaining marinade with the mayonnaise. Thinly slice the spring onion.

Dish up the rice, carrots and pork chop evenly between plates. Drain the pickled chillies. Garnish plates with as much chilli as desired, sprinkle with spring onion and serve mayo on the side.