Korean Style Pork Chops
Korean Style Pork Chops – a simple recipe for Korean style marinated pork chops, resulting in melt in your mouth, super delicious pork chops. Best ever!
I eat pork. I’m a woman and I love pork. You don’t? Especially bacon, bacon makes me happy and grin from ear to ear. But so do pork chops. Beautiful, thick cut, juicy pork chops … Korean style!
I love experimenting with different cuisines. Korean cuisine is one of my favorites! These pork chops are inspired from Korean cuisine using Korean spices and sauces.
How to Cook Korean Pork Chops
I made a simple marinade with soy sauce, garlic and ginger, some honey and some Sriracha sauce. The pork chops are then marinated for a bit, then pan fried in my trusted skillet. Finally, I finished cooking them in the oven for just a few minutes.
When they’re done cooking, the sauce thickens and caramelizes so you end up with these delicious sweet and a bit spicy pork chops that just melt in your mouth. So simple to make and really these pork chops are an ideal dinner to make after a busy work day.
How to Serve Korean Pork Chops
Serve them with some mashed potatoes or your favorite salad. Â Roasted Broccoli is also a favorite for these pork chops.
You can even serve them over rice or noodles. If serving them over noodles I would make a bit extra sauce.
Looking for More Pork Chop Recipes? Try These:
- Ranch Pork Chops
- Pan Seared Pork Chops with Gravy
- Grilled Pork Chops with Quinoa, Asparagus and Mushrooms
- Pork Chops with Pistachio Salmuera
- Mustard Balsamic Pork Chops with Rosemary
Looking for More Korean Recipes? Try These:
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Korean Style Pork Chops
Prep: 3 mins
Cook: 20 mins
Total: 23 mins
Serves: 4
Korean Style Pork Chops - a simple recipe for Korean style marinated pork chops, resulting in melt in your mouth, super delicious pork chops. Best ever!
Ingredients
- 4 pork chops
- 1 tbsp olive oil
- 1/4 cup soy sauce low sodium
- 2 tbsp honey
- 4 cloves garlic minced
- 1 tsp sesame oil
- 1 tsp ginger minced
- 2 tsp sriracha sauce
- black pepper to taste
Instructions
- Preheat oven to 400 F degrees.
- In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
- Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
- Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.
Recipe Notes
If your pork chops are not very thick, mine were about 1 inch in thickness, you might not need to finish cooking them in the oven. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 294kcal (15%)Carbohydrates: 11g (4%)Protein: 29g (58%)Fat: 13g (20%)Saturated Fat: 3g (19%)Cholesterol: 89mg (30%)Sodium: 660mg (29%)Potassium: 540mg (15%)Sugar: 8g (9%)Vitamin C: 2.7mg (3%)Calcium: 18mg (2%)Iron: 1mg (6%)
Maria says
Loved this recipe! Easy to make too!
Marq says
The chops I bought were 2 1/2 ” thick. I have to say they were delicious.
I have never had such tender chops before. Outstanding.
jo says
So glad to hear this!
Gerald says
I made this for dinner and it came out very good. I will make it again
Marlyne says
Excellent and so easy!
Angela M says
Delicious! Thank you!
Margaret Jimerson says
Can I use this recipe with thin pork chops?
Joanna Cismaru says
You can, just watch the cooking time as they will cook faster.
Liliana Berzoza says
And what if I don’t have a cooking skillet to put in the oven?
Joanna Cismaru says
You can finish cooking them on the stove top. 🙂
Bruce Maxwell says
Turned out fantastic! Marinated boneless centre rib pork chops for 5 hours. I cooked on the BBQ med heat 3-4 minutes per side then roasted in marinade for 20 minutes and marinade was bubbly and meat was to cooked temperature. Served with BBQ roasted mushrooms, cauliflour and broccoli and salad. Will do again for sure.
Joanna Cismaru says
Sounds wonderful!
vera bentley says
hi jo – im sitting here at home & admiring your culinary expertise.
i also need to let you know, i much prefer your curent pic than the one before, you look like a happier person.
im a diabetic now so cant eat a lot of plain potatoes & such.
any advise would be heaps appreciated
Heather says
Doesn’t a marinade that had raw meat in it need to come to a boil to make it safe to eat? I’m guessing the marinade doesn’t boil when you pour it over the meat in the pan…just read the recipe through and realized that (as I’m whisking up the marinade right now)!
Nicole Beaulieu says
Since you’re cooking the pork chops in a hot pan, yes the marinade will come to a boil and be safe to eat. There isn’t that much of it and it will start bubbling very fast after you add it to the hot pan!