Korean food is one of my kryptonite cuisines. I am smitten with the savory, umami-filled flavors. Sesame oil, soy sauce, garlic, a bit of sweetness from honey, a bit of heat from gochujang. Whenever you apply this combo of flavors to….well, pretty much anything, you are going to get something good. And, this easy Korean pork chop recipe is a great example!

Serve these Korean-style pork chops atop Cilantro Lime Rice or Kimchi Fried Rice with a side of Kimchi Brussels Sprouts or Korean Mushrooms for an irresistible meal.

Korean Pork Chops: A beautiful glaze made with soy sauce, honey, garlic, ginger, sesame oil, and gochujang turns pork chops into a fabulous dinner.

Ingredients

• Pork chops – I use boneless pork chops in this recipe.
• Soy sauce – I prefer to use less sodium soy sauce to control the salt level.
• Honey
• Garlic and ginger
• Toasted sesame oil – Look for toasted sesame oil, which has a darker color and a richer flavor. Sesame oil, once opened, should be kept in the fridge to prevent it from spoiling too quickly. A little bit is all you need to impart that toasty, nutty taste to any Asian dish.
• Gochujang paste – The heat comes from a traditional Korean ingredient and one that’s become very readily available, gochujang sauce. Gochujang is a classic Korean hot paste, traditionally made with chili peppers, fermented soybeans, brown sugar glutinous rice, and salt. If you don’t have gochujang, you can use sriracha instead.
• Vegetable oil

How to Cook Korean Pork Chops

1. Make the sauce: Combine the soy sauce, honey, garlic, sesame oil, ginger, and gochujang paste or Sriracha sauce.
2. Marinate: Marinate the pork in the fridge for at least 2 hours.
3. Cook the pork: Heat the olive oil in a large skillet over medium-high heat. Remove the pork chops from the marinade, reserving the marinade, and place them in the pan. Cook until the bottom is browned with a nice crust, then turn the pork chops and cook for another 5 minutes. Meanwhile, pour the remaining marinade into the pan and bring to a simmer, cooking until the chops are just cooked.
4. Serve and enjoy: Serve the pork chops with the rice or mashed potatoes, spooning over a bit of the sauce from the pan.

Tips

• If you have thinner pork chops, reduce the cooking time. You really want to make sure that they don’t overcook. Anyone who’s ever eaten an overcooked pork chop, which is most people who’ve ever eaten a pork chop, knows why.
• While you do not need to brine your pork chops before cooking them, if you have time, this will ensure that the results are tender and juicy.
• There is one other thing that, in good conscience, I must mention. Whoever has to clean the pan may have a bit of scrubbing to do. It would be less work with a nonstick pan, but you get such a great crust with a cast iron or heavy metal pan that I think it’s a sacrifice worth making.
• Sprinkling some sliced scallions or green onions on top of the cooked pork chops would add nice color and flavor. Same with some toasted sesame seeds.

Storage

Store leftover pork chops in an airtight container in the refrigerator for up to 4 days.

What to Serve With Korean Pork Chops

Herby Brown Rice

Spicy Greens Salad with Gochujang Dressing

Korean Mushrooms

More Korean-Inspired Recipes

• Korean Tofu Salad
• Kimchi Fried Rice