These Quick & Easy Korean Pork Chops are a weeknight dinner game-changer! They’re incredibly flavorful, with a delicious sweet and savory glaze that’s inspired by Korean cuisine. Tender, juicy pork chops are marinated in a simple yet flavorful mixture, then pan-fried to perfection. I love how quickly this recipe comes together, and it’s a great way to add some excitement to your usual pork chop routine. Get ready for a flavorful and satisfying meal that’s ready in minutes!
Why You’ll Love These Korean Pork Chops
- Quick and Easy: Ready in under 30 minutes, these pork chops are perfect for busy weeknights.
- Bold Korean Flavors: The marinade and glaze are packed with delicious Korean-inspired flavors, like soy sauce, honey, ginger, and garlic.
- Tender and Juicy: Using thin-cut pork chops ensures they cook quickly and stay juicy.
- Versatile: Serve them with rice, noodles, or your favorite vegetables.
Ingredients for Korean Pork Chops
Here’s what you’ll need to make this flavorful dish. The full list with measurements is in the recipe card below.
Pork Chops and Marinade
- Thin boneless pork chops (Meat)
- Soy sauce (Condiment)
- Honey (Sweetener)
- Garlic, minced (Aromatic)
- Sesame oil (Flavoring)
- Fresh ginger, grated (Aromatic)
- Sweet chili sauce (Condiment)
- Olive Oil
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love these Korean Pork Chops as is, but here are a few ideas to customize them:
- Make it Spicy: Add a pinch of red pepper flakes or a dash of gochujang (Korean chili paste) to the marinade.
- Add Vegetables: Serve the pork chops over a bed of stir-fried vegetables, like bell peppers, onions, and broccoli.
- Use Different Cuts of Pork: Try using pork tenderloin or thick-cut pork chops (adjust cooking time accordingly).
- Garnish: Sprinkle with sesame seeds and chopped green onions for added flavor and visual appeal.
How to Make Korean Pork Chops
Let me show you how simple it is to make these Quick & Easy Korean Pork Chops:
Whisk together marinade
- In a medium-size bowl, I whisk together the soy sauce, honey, minced garlic, grated ginger, sesame oil, and sweet chili sauce.
Marinate the Pork Chops
- I pour half of the marinade over the pork chops. I make sure to coat them evenly.
- I allow the pork chops to marinate for at least 10 minutes (or longer, up to a few hours in the refrigerator, for even more flavor!).
- I reserve the remaining half of the marinade for later.
Cook the Pork Chops
- I heat the olive oil in a large skillet over medium-high heat.
- I add the pork chops to the skillet (discarding the marinade that was in the bowl with the raw pork).
- I cook the chops until they’re browned on one side, about 6 minutes.
Add Reserved Marinade and Finish Cooking
- I turn the chops over and add the reserved marinade to the pan.
- I cook for 6 more minutes, or until the pork reaches an internal temperature of 145°F (63°C) for medium-rare, or longer for more well-done. It is important to use a thermometer.
Rest and Serve
- I allow the pork chops to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.
Tips and Tricks for the BEST Korean Pork Chops
Here are my secrets for making these pork chops truly outstanding:
- Don’t Overcook: Pork chops, especially thin-cut ones, can dry out quickly. Use a meat thermometer to ensure they’re cooked to the perfect temperature.
- Marinate for Maximum Flavor: Marinating the pork chops helps to infuse them with flavor and tenderize the meat.
- Use Fresh Ginger and Garlic: Fresh ginger and garlic have the best flavor.
- Adjust Sweetness: Taste the marinade and adjust the amount of honey to your liking.
How to Serve
These Korean Pork Chops are delicious served with:
- Rice: White rice, brown rice, or fried rice are all great options.
- Noodles: Serve them over your favorite Asian noodles, like soba or udon.
- Vegetables: Steamed or stir-fried vegetables, like broccoli, bok choy, or green beans, pair well with the pork chops.
- Kimchi: Add a side of kimchi for a traditional Korean touch.
Make Ahead and Storage
You can marinate the pork chops ahead of time and store them in the refrigerator for up to 24 hours. Leftover cooked pork chops can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.
FAQs about Korean Pork Chops
- Can I use bone-in pork chops?
- Yes, you can use bone-in pork chops, but you’ll need to adjust the cooking time accordingly.
- Can I grill these pork chops?
- Absolutely! These pork chops are delicious grilled. Grill them over medium-high heat for about 4-5 minutes per side.
- What if I don’t have fresh ginger?
- You can use ground ginger, but fresh ginger has a more vibrant flavor. Use about 1/2 teaspoon of ground ginger for every 2 teaspoons of fresh ginger.
Enjoy these Quick & Easy Korean Pork Chops! They’re a flavorful, satisfying, and simple meal that’s perfect for any night of the week.
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Korean Pork Chops
- Prep Time: 10 minutes
- Marinating Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Korean-Inspired
Description
These Korean Pork Chops are quick, easy, and packed with flavor! A sweet and savory marinade with soy sauce, honey, ginger, and garlic creates a delicious glaze for tender, pan-fried pork chops.
Ingredients
- 4 thin boneless pork chops (about 1/4 to 1/2 inch thick)
- 1/2 cup soy sauce
- 4 tablespoons honey
- 2 cloves garlic, minced
- 2 teaspoons sesame oil
- 4 teaspoons fresh ginger, grated
- 2 tablespoons sweet chili sauce
- 2 tablespoons olive oil
Instructions
- Make Marinade: In a medium bowl, whisk together the soy sauce, honey, minced garlic, sesame oil, grated ginger, and sweet chili sauce until well combined.
- Marinate Pork Chops: Pour half of the marinade over the pork chops in a shallow dish or resealable bag. Turn the chops to coat evenly. Let them marinate at room temperature for 10 minutes (or up to 30 minutes in the refrigerator). Reserve the remaining half of the marinade.
- Heat Skillet: Heat the olive oil in a large skillet over medium-high heat.
- Cook Pork Chops (First Side): Remove the pork chops from the marinade, discarding the used marinade from the bowl/bag. Add the pork chops to the hot skillet. Cook for about 6 minutes, or until nicely browned on the first side.
- Flip and Add Reserved Marinade: Flip the pork chops over. Pour the reserved (unused) marinade into the skillet.
- Cook Pork Chops (Second Side): Cook for another 6 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. The sauce will thicken slightly as it cooks.
- Rest and Serve: Remove the pork chops from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chops.
Notes
- Pork Chop Thickness: This recipe is designed for thin-cut pork chops. If you use thicker chops, you’ll need to increase the cooking time. Always use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
- Marinade Safety: It’s important to reserve half of the marinade and not reuse the marinade that the raw pork chops were in. This prevents cross-contamination.
- Soy Sauce: Use regular or low-sodium soy sauce.
- Serving Suggestions: Serve these Korean pork chops with rice, noodles, steamed vegetables, or a salad.