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
Scale
- 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.