Korean Pork Chops



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


  1. 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.
  2. 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.
  3. Preheat the oven to 350° F.
  4. Spray a 9x13 glass casserole dish with nonstick cooking spray. Remove the marinated pork chops from the refrigerator.
  5. 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.
  6. Repeat the searing process with the remaining oil and pork chops. Pour the leftover marinade over the pork chops into the casserole dish.
  7. Transfer the casserole dish to the middle rack of the oven.
  8. Bake the pork chops for 9-11 minutes, until the meat reaches an internal temperature of 140° F.
  9. Remove the casserole dish from the oven. Allow the pork chops to rest for 3 minutes.
  10. Plate the pork chops and serve immediately, garnished with sesame seeds and minced green onion, if desired.
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