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Korean Pork Chops
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- In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce. (It’ll make just over 1 cup of marinade.) Reserve half the marinade, set aside. Pour the other half of the marinade over pork chops and marinate for at least 10 minutes.
- Heat olive oil in a large skillet over medium-high heat; add pork chops to skillet, discard remaining marinade.
- Cook for 5 minutes or until chops have browned on one side.
- Flip the pork chops and add the reserved marinade to the pan; cook for 5 more minutes or until the pork reaches an internal temperature between 145 degrees F. (medium rare) and 160 degrees F. (medium). Let rest for 3 minutes before serving.
Kundai Nachito 2 months ago
I am still on the fence with the marinade sauce. I may have used the wrong soy. I few adjustments here & there & it will be perfect. No doubt I'll try again.
Brandon Borders 2 months ago
It was so amazing, I just love it!!!!!!
Jessica G 3 months ago
This was a lot of garlic and ginger, it was good but if I made again I would use a liiiiitle bit less of each.
Eddie Santiago 3 months ago
Turned out amazing, very quick and taste full.
Derrick Heisey 4 months ago
Huge hit. Just enough sweet to balance the heat.
Alex Cox 4 months ago
nice and flavorful but would be better with a boneless cut
rick hughes 4 months ago
One step says to discard remaining marinade, another step says to add the reserved marinade. A bit confusing.
Noxus - 5 months ago
Really good. Tasted great
A person named kenzie 5 months ago
These turned out perfect! Our porkchops were really thick so we had to cook them a little longer but it tasted amazing!!!
Austin Tuck 5 months ago
huge hit! the flavors were spot on. fantastic on its own and made a great pork fried rice with the leftovers the next day. would be tasty with other proteins too: beef, chicken, tofu, seitan, etc
Lance Staggenborg 5 months ago
Quick and easy and really good!
; Izabel 5 months ago
it was really easy to make 10/10 would recommend
John/Austin Rimkus/Maly 5 months ago
This was really quick and easy, and it tasted FANTASTIC!
adei 5 months ago
it was good, flavourful and the meat was tender, extremely easy to cook i marinated the pork for a couple hours tho snd added it to a bao and noodles the marinate also works well with shimeji mushrooms
yanie yanie 5 months ago
I thought the soy sauce will make it salty but no yes I will make it again👍.
Miguel Kirstein 5 months ago
great,what a wonderful way to entertain myself... bake the moon.
Heidi Bode 5 months ago
really good, idk what people are talking about the soy sauce made it too salty. soy sauce is supposed to be salt?!
Daniel W 6 months ago
Easy and delicious! I changed the sesame oil for canola oil and I used brown sugar since I didn't have any honey on hand. Came out tender and savory!
Rodriguez 8 months ago
Slapped Would do again
Brandon Pun 9 months ago
Way too much soy sauce. Overpowering and a lot of sodium. Try it with a bit less.
Jesse Beard 9 months ago
very good recipe will make again
Tupua Puaatuua 9 months ago
We also add either regular white vinegar or apple cider vinegar to our recipe which is very similar to this one! The amount of vinegar is half of the amount of shoyu. So 1 cup shoyu would call for 1/2 cup vinegar. Blending in a cored-pear would also be great!
Dianne Gerlach 10 months ago
Great! Always afraid pork chops will be tough. These are quick , easy, tender, and delicious.
Tanaia Goddard 10 months ago
yummy but would use less soy sauce next time as it over powered most the other ingredients
Stacy Mason 10 months ago
Very easy & delicious
Kramer 10 months ago
fabulous just fabulous!
Ashley & Heather Hennessy a year ago
Absolutely perfect! I didn’t have sweet chili sauce… so I opted to add red pepper flakes and a quick pour of rice vinegar instead. I added some Sriracha sauce into the mixture for a touch of sweet heat that ended up giving the marinade a slight tint of red in color as well. I zested a lime on top of each pork chop, gave a quick squeeze of lime juice and topped with fresh green onions before serving. (The citrus of the lime brought a bright freshness later to every night and paired beautifully with the jasmine rice I cooked to serve the pork chop on)
Harold Clemons a year ago
Felt like I was in the restaurant taste.
Nickolas G. a year ago
Best chops ever, cooking thosw every sunday
Blythe Peterson a year ago
Turned out great! Cooked it on a griddled pan with snow peas and steamed rice!