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. 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
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.
My husband who loves pork chops said these were the best he’d ever had
Love to hear it!!!
Marinade was just a bit spicy and so tasty. I’m always looking for new ways to cook pork chops. I used thin and boneless so I just pan fried them and didn’t use the oven.
I made this recipe two weeks ago and my family loved it so much they asked for it again
Awesome!
Loved this recipe – easy and tasty
would it be a bad idea to marinade these over night?
Nope, go ahead.
My wife and I love this recipe so much! We make it without the Sriracha because we’re both pretty spice intolerant, but it’s still REALLY good. It’s definitely become part of our usual meal rotation!
Tastes like the marinated Galbi ribs you’re served at Korean BBQ restaurants back in my hometown Los Angeles. Love it!
Can you use this recipe on the grill?
Absolutely!
I love this recipe! It was simple and quick. I actually did not even brown the chops at first. We put them right on the grill after marinating them for about an hour and a half. Exquisite flavor.
Hello, COuld you use boneless pork chops
Yep, that’s what I used!
I used boneless, they were delicious.
I have no idea what’s Korean about this recipe but the marinade was delicious. Grilled instead of baked and they were moist and flavorful!
I substituted the sriracha with gochujang and it was amazing.
Very tasty and spicy chops….Definitely a keeper. My chops were about 3/4″ thickness, so I reduced the oven time to 5 min. So yummy!!
I searched for an Asian-inspired pork recipe to go with shishito peppers we received in our farm share last week. We loved this marinade and the simple cooking instructions! Yum.
Never commented but I’ve used this recipe twice so far! Love it, so easy too!