Korean Style Pork Chops (2024)

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These tasty, tender, and juicy Korean Style Pork Chops are bursting with a trilogy of spicy, sweet, savory flavors! First marinated in a delicious combination of soy sauce, sesame oil, garlic, and gochujang chili paste, the chops are then browned in a hot skillet before being roasted to perfection in the oven. It’s an incredibly easy main dish with almost no prep that you can make in 40 minutes!

I love all types of Asian food and Korean cuisine is one of my favorites! From a classic Bibimbap Rice Bowl to Korean Beef Bulgogi, all the different Korean spices and sauces that go into making these dishes create such phenomenal flavors. So this Korean style pork chops recipe is inspired by all my favorite Korean ingredients. It’s savory and sweet with just the right amount of spice to liven up your taste buds in every delicious bite.

And this recipe is the definition of an easy main dish! There is almost no prep involved. You just have to mince a bit of garlic and grate some ginger. Then whip a simple marinade together and let the chops sit for a bit to absorb some yummy Korean flavors. After that, they are then seared until brown before being baked in the oven to finish. That’s it!

But my favorite part about this Korean pork chops recipe is the gochujang chili paste which is what gives the chops their spice. It’s quite popular in Korean cooking and used in many dishes like Korean Fried Chicken. It really gives these tasty pork chops a nice kick! However, you can use any type of hot sauce you’d like in this recipe. Heck, you can even omit it altogether and make the chops mild. They are unbelievably good, spicy or not!

• Pork Chops – You will need boneless pork chops that are about 1 inch thick. Ideally, they should all be about the same size so that they cook more evenly.
• Olive Oil – I used olive oil, but you can use any type of vegetable oil like canola, grapeseed, or soybean.
• Soy Sauce – Low-sodium soy sauce is the best choice to control the saltiness of the chops. But regular soy sauce and gluten-free tamari work as well.
• Honey – Adds a bit of sweetness that rounds out the soy sauce. You can substitute it with agave or maple syrup.
• Garlic – Always use fresh garlic cloves if you can. Store-bought minced garlic often has an odd taste due to preservatives.
• Sesame Oil – A popular cooking oil in Asian cuisine that really makes a difference. Always use roasted sesame oil for the most authentic taste.
• Ginger – You’ll need a fresh knob of ginger. Yet, in a pinch, you can use ground ginger. It just won’t be quite as flavorful.
• Gochujang Sauce – This Korean chili paste can usually be found in the Asian aisle at your local grocery store or at your local Asian market. Good substitutes are sriracha or sambal oelek.
• Black Pepper – Be sure to use freshly ground black pepper if you have it on hand.

This way of making pork chops is a quick and easy way to infuse them with lots of flavor! After they are seared all you have to do is pop them in the oven to bake. Simple as can be!

Before you even begin you need to preheat your oven temperature to 400°F (204°C) so that it’s ready to go. You never want to put the seared chops into an oven that isn’t hot enough or they will not turn out as well.

Now, let’s infuse some flavor into the pork! First, put the chops in a dish that is just big enough to have them all lay in a single layer. Next, whisk the soy sauce, honey, minced garlic, grated ginger, toasted sesame oil, and gochujang together in a medium bowl. Then pour the mixture over the chops, flipping them over to make sure that they are coated on both sides, and then allow the pork to marinate for 20 minutes.

You will need an oven-safe skillet for this step and the rest of the dish. To start, heat the olive oil over medium-high heat in a large skillet. Next, remove the chops from the marinade and place them in a single layer in the hot skillet. Do not discard the marinade. Then cook the pork on one side for about 2 to 3 minutes until it browns. Now, flip the chops over, pour the remaining marinade over them, and then cook them for another 2 to 3 minutes.

To finish the dish, transfer the oven-safe skillet with the chops to the oven and roast them for about 5 to 10 minutes or until they are completely cooked through. When the Korean pork chops are done, remove them from the oven and serve them with some steamed rice or Sesame Noodles if you like!

Can I Use Other Cuts Of Pork?

Yes, you can! Bone-in pork chops are another option. And you can also use pork tenderloin medallions or even pork steaks. Yet, regardless of what cut of pork you choose, the internal temperature of the meat needs to be at least 145°F (63°C) for pork to be considered done.

What Is The Secret To Moist Pork Chops?

There are a few things that you can do to ensure that your chops turn out juicy and moist. First, use thicker chops that are about an inch in thickness. You also need to give the pork enough time to marinate. And the biggest reason that pork dries out is due to overcooking. That’s why using a kitchen thermometer is really helpful and makes a big difference.

Storage

Leftover Korean pork chops will keep in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, just put the leftovers in the microwave for about 3 minutes on medium power or in the oven at 350°F (176°C) for about 12 minutes.

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:

• Korean BBQ Ribs
• Korean Beef Rice Bowls
• Sweet and Spicy Korean Meatballs
• Korean Bulgogi Pork