This recipe leans on two ingredients I’ve come to rely on for bold, savory flavor: chili crisp and kimchi. Once sold mostly in Asian markets, they’ve become much more widely available over the past several years.

I pull out my jar of chili crisp – the Chinese condiment of dried chiles and oil mixed with aromatics, such as garlic or shallots, and a crunch of nuts and/or seeds – to drizzle on eggs or roasted potatoes, toss into stir-fries, or whisk into marinades. And I can’t resist the deeply umami-rich kimchi – the Korean staple of seasoned, fermented vegetables. I fold it into omelets, layer it on sandwiches and use it to top grain bowls, to name a few uses.

In this dish, chili crisp and kimchi quickly and easily elevate a simple meal of coleslaw and grilled pork cutlets, layering it with complex flavor. (You can also use chicken cutlets, if that’s what you prefer.) The meat marinates in a mixture of soy sauce, chili crisp and honey while you prepare the slaw.

The slaw is based on one I make by rote all summer long – shredded cabbage, grated carrot and some kind of thinly sliced onion – here, scallions – tossed with a creamy, tangy dressing of yogurt, mayonnaise and vinegar. Only this version gets an addition of chopped kimchi, which infuses the slaw with an extraordinary, savory undertone. (I use a classic cabbage kimchi here, but any type will work.)

Besides the compelling flavor the kimchi brings to the slaw, it also provides gut-friendly bacteria, making for a double-dose of probiotics along with the cultures in the yogurt.

Once the slaw is ready, the marinated cutlets are grilled for just a couple of minutes on each side. The meat, which is cut thinly so it cooks quickly and develops an appealing char without burning, is then served on top or alongside the slaw, and garnished with scallion greens. Each bite brims with layered flavor – the soy-lacquered meat tingling with chili crisp, cooled by the creamy, kimchi-accented slaw.

In just about 30 minutes and thanks two bold ingredients, you have an everyday meal that feels anything but ordinary.

Ellie Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at www.elliekrieger.com.

Chili Crisp Pork Chops with Kimchi Slaw

4 servings

Total time: 35 mins

Chili crisp and kimchi elevate grilled pork and coleslaw with complex, powerful flavors in this 35-minute dish. The cutlets marinate in a mix of soy sauce, chili crisp and honey in the time it takes to prepare the slaw, made savory by the chopped kimchi and creamy by the yogurt in the dressing.

Storage: Refrigerate leftover pork and slaw separately for up to 3 days.

Where to buy: Napa cabbage kimchi can be found at well-stocked supermarkets and Asian markets.

INGREDIENTS

1 tablespoon reduced-sodium soy sauce

1 tablespoon chili crisp (see Substitutions)

3 teaspoons honey, divided

4 (1/2-inch-thick) boneless pork loin chops (1 pound total)

1/3 cup plain Greek yogurt (low-fat or whole milk)

3 tablespoons mayonnaise

2 tablespoons unseasoned rice vinegar

1/4 teaspoon fine salt

4 cups thinly sliced green cabbage (see Substitutions)

1 medium carrot, scrubbed and coarsely grated (1/2 cup)

1/2 cup thinly sliced napa cabbage kimchi (see Where to buy)

1/2 bunch scallions, thinly sliced (white and light green parts separate from dark green)

neutral oil, such as canola or avocado, for the grill or grill pan

STEPS

In a small bowl, whisk together the soy sauce, chili crisp and 1 teaspoon of the honey until the honey dissolves. Place the pork into a flat-bottomed container such as an 8-by-8-inch baking dish, pour the soy sauce mixture over it and flip the chops over so they are evenly coated in the marinade. Let sit at room temperature, turning the meat over a few times, while you prepare the slaw, 20 to 30 minutes.

In a large bowl, stir together the yogurt, mayonnaise, vinegar, the remaining 2 teaspoons of honey, and the salt. Add the cabbage, carrot, kimchi and scallion white and light green parts, and toss to combine.

Prepare the grill for direct heat (if using a grill pan, see Notes). If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees. Pull your hand away from the heat before it gets painful.)

Brush the grill grates with oil. Place the pork on the grill, and reduce the heat to medium. Cook until grill marks form and the pork is lightly charred on the outside and slightly blush in the center, about 2 minutes per side. For medium-rare, the meat should register at 145 degrees on an instant-read thermometer. Transfer to a plate and let rest for 5 minutes.

Divide slaw among plates or shallow bowls. Divide the pork chops, placing them either alongside the slaw or on top. Garnish with the dark scallion greens and serve.

Substitutions: Thinly sliced cabbage and carrot can be replaced by one (12- to 14-ounce) bag of coleslaw mix. Gluten-free? Use tamari instead of soy sauce. Instead of pork, use four (4-ounce) thin slices of boneless skinless chicken breast. Chili crisp can be replaced by sriracha or another hot sauce of your choice, adjusting the amount as needed.

Notes: To make this on a grill pan: Preheat the pan over medium-high heat and brush with oil. Place the pork on the pan, and reduce the heat to medium. Cook until grill marks form and the pork is lightly charred on the outside and slightly blush in the center, about 2 minutes per side. For medium-rare, the meat should register at 145 degrees on an instant-read thermometer. Transfer to a plate and let rest for 5 minutes before serving.

Nutrition per serving (1 cup slaw and 1 cutlet): 325 calories, 12g carbohydrates, 86mg cholesterol, 19g fat, 3g fiber, 28g protein, 5g saturated fat, 492mg sodium, 8g sugar

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