Asian marinated pork chops with a spicy kick are charred on the stovetop and finished in the oven.
- 1/3 cup soy sauce (or tamari)
- 3 tablespoons brown sugar
- 3 tablespoons gochujang (or 1 Tbs. Sriracha)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic
- 4 bone-in pork chops (about 1” thick)
- 1 tablespoon canola oil
- sesame seeds
- green onion
- Place the soy sauce, brown sugar, gochujang, rice vinegar, and sesame oil in a gallon-sized Ziploc bag. Peel and smash the garlic cloves. Add to the Ziploc bag.
- Place the pork chops in the Ziploc bag. Seal the bag, and shake to coat the meat. Transfer the bag to the refrigerator, and marinate for at least 2 hours, or up to 8 hours.
- Preheat the oven to 350° F.
- Spray a 9x13 glass casserole dish with nonstick cooking spray. Remove the marinated pork chops from the refrigerator.
- Set a large skillet over medium-high heat and pour in 1 1/2 tsp. of canola oil. Once the oil is shimmering, place two pork chops in the skillet. Sear the pork for 2-3 minutes, undisturbed, until browned on the bottom. Flip the chops, and sear for an additional 2 minutes on the other side. Transfer the pork chops to the casserole dish.
- Repeat the searing process with the remaining oil and pork chops. Pour the leftover marinade over the pork chops into the casserole dish.
- Transfer the casserole dish to the middle rack of the oven.
- Bake the pork chops for 9-11 minutes, until the meat reaches an internal temperature of 140° F.
- Remove the casserole dish from the oven. Allow the pork chops to rest for 3 minutes.
- Plate the pork chops and serve immediately, garnished with sesame seeds and minced green onion, if desired.