Korean Pork Chops / Sarah Crowder / Katie Workman / themom100.com
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Korean Pork Chops

Please, just look at that glorious crust.
Prep Time10 mins
Cook Time10 mins
Marinating Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Korean
Servings: 4 People
Calories: 559kcal
Author: Katie Workman


  • 4 1 ½-inch thick boneless pork chops 2 to 2 ½ pounds total
  • ½ cup less-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon minced garlic
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons Gochujang paste or Sriracha sauce
  • 1 tablespoon vegetable oil
  • Hot cooked rice or mashed potatoes to serve


  • In a medium size bowl combine the soy sauce, honey, garlic, sesame oil, ginger, and Sriracha sauce. Place the pork chops in a shallow dish or container and pour the marinade over the pork chops. Turn to coat well and marinate in the fridge for at least 2 hours, and up to overnight.
  • Heat the olive oil in a large, heavy skillet (such as cast iron) over medium-high heat. Remove the pork chops from the marinade, reserving the marinade, and place them in the pan. Cook for about 5 minutes until the bottom is browned with a nice crust, then turn the pork chops and cook for another 5 minutes, until the bottom is also nicely browned, but the chops are still a bit pink inside. Pour the remaining marinade into the pan and bring to a simmer, cooking until the chops are just cooked, with an internal temperature of 145°F.
  • Serve the pork chops, whole or sliced, with the rice or mashed potatoes, spooning over a bit of the sauce from the pan.


Calories: 559kcal | Carbohydrates: 17g | Protein: 63g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 190mg | Sodium: 1200mg | Potassium: 1124mg | Fiber: 1g | Sugar: 14g | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg