Spicy Pork Chops and Carrot with Rice and Pickled Chilli

Preheat the oven to 180°C. In a bowl, add sesame oil to gochujang marinade (to taste - gochujang is spicy). Stir well to combine. Use ¹⁄₃ of the marinade to coat the pork rib 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 half of the 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.

In a medium pot, add 3 cups of water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed and rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Finely slice the green chilli and combine with the rice 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 on a bed of rocket. Drain the pickled chillies. Garnish plates with as much chilli as desired, sprinkle with spring onion and serve the mayo on the side.

Preheat the oven to 180°C. In a bowl, add sesame oil to gochujang marinade (to taste - gochujang is spicy). Stir well to combine. Use ¹⁄₃ of the marinade to coat the pork rib 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 half of the 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.

In a medium pot, add 3 cups of water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed and rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Finely slice the green chilli and combine with the rice 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 on a bed of rocket. Drain the pickled chillies. Garnish plates with as much chilli as desired, sprinkle with spring onion and serve the mayo on the side.

Preheat the oven to 180°C. In a bowl, add sesame oil to gochujang marinade (to taste - gochujang is spicy). Stir well to combine. Use ¹⁄₃ of the marinade to coat the pork rib 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 half of the 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.

In a medium pot, add 1¹⁄₂ cups of water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed and rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Finely slice the green chilli and combine with the rice 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 on a bed of rocket. Drain the pickled chillies. Garnish plates with as much chilli as desired, sprinkle with spring onion and serve the mayo on the side.

Preheat the oven to 180°C. In a bowl, add sesame oil to gochujang marinade (to taste - gochujang is spicy). Stir well to combine. Use ¹⁄₃ of the marinade to coat the pork rib 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 half of the 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.

In a medium pot, add 1¹⁄₂ cups of water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed and rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Finely slice the green chilli and combine with the rice 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 on a bed of rocket. Drain the pickled chillies. Garnish plates with as much chilli as desired, sprinkle with spring onion and serve the mayo on the side.

Preheat the oven to 180°C. In a bowl, add sesame oil to gochujang marinade (to taste - gochujang is spicy). Stir well to combine. Use ¹⁄₃ of the marinade to coat the pork rib 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 half of the 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.

In a medium pot, add 1¹⁄₂ cups of water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed and rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Finely slice the green chilli and combine with the rice 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 on a bed of rocket. Drain the pickled chillies. Garnish plates with as much chilli as desired, sprinkle with spring onion and serve the mayo on the side.

Preheat the oven to 180°C. In a bowl, add sesame oil to gochujang marinade (to taste - gochujang is spicy). Stir well to combine. Use ¹⁄₃ of the marinade to coat the pork rib 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 half of the 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.

In a medium pot, add 1¹⁄₂ cups of water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed and rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Finely slice the green chilli and combine with the rice 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 on a bed of rocket. Drain the pickled chillies. Garnish plates with as much chilli as desired, sprinkle with spring onion and serve the mayo on the side.