Korean Pork Chops take simple, everyday pork loin chops and transform them into something bold, savory, and slightly sweet with the help of rich, spicy gochujang. What would normally be a straightforward weeknight protein becomes layered with flavor thanks to garlic, ginger, soy sauce, and a touch of brown sugar.
The magic of this dish is in the marinade. Gochujang brings deep umami heat, balanced by tangy rice vinegar and nutty sesame oil. As the chops cook, the sugars caramelize slightly, creating a glossy, flavorful exterior while keeping the inside juicy and tender.
It’s quick enough for a weeknight dinner but flavorful enough to feel like something special.
Why I Keep Making This Dish?
I keep making these pork chops because they’re incredibly reliable and packed with flavor despite the short ingredient list.
The marinade comes together in minutes, and the pork absorbs just enough of that sweet-spicy mixture to taste bold without overpowering the natural richness of the meat.
It’s also flexible. I can cook it in a skillet and finish in the oven when the weather’s cold, or throw it on the grill when it’s warm outside. Either way, the result is juicy, caramelized pork with a glossy finish and just enough heat to keep things interesting.
Tips I Learned the Hard Way
- Mix the marinade thoroughly. Gochujang is thick — keep stirring until smooth.
- Don’t over-marinate. 20–30 minutes is enough; too long can make the texture mushy.
- Bring pork to room temperature. Helps it cook evenly.
- Use a thermometer. Pull at 135°F and let it rest.
- Let it rest 5 minutes. Juices redistribute for better tenderness.
- Oil the pan lightly. Prevents sticking and helps browning.
- Spoon the pan juices on top. Adds extra flavor when serving.
Variations You Can Mess Around With
- Add honey instead of sugar. For deeper sweetness.
- Make it spicier. Add chili flakes or extra gochujang.
- Use bone-in chops. For slightly more flavor.
- Try chicken thighs. The marinade works beautifully.
- Add green onions. Fresh garnish adds brightness.
- Serve with kimchi. For a traditional touch.
- Make it a rice bowl. Slice and serve over steamed rice.
How To Make Easy Korean Pork Chops?
Ingredients
- 4 one-inch thick pork loin chops
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
- Sesame seeds, for garnish
Equipment
- Mixing bowl
- Whisk or spoon
- Large skillet or grill
- Oven (for skillet method)
- Meat thermometer
- Tongs
Instructions
Step 1:
Combine gochujang, soy sauce, brown sugar, garlic, ginger, rice wine vinegar, sesame oil, and black pepper in a bowl. Mix thoroughly until smooth.
Step 2:
Coat the pork chops evenly with the marinade.
Step 3:
For the skillet method, preheat the oven to 375°F. Heat a skillet over medium heat and lightly coat with vegetable oil. Brown the pork chops briefly on both sides, then transfer the skillet to the oven. Cook until the internal temperature reaches 135°F. Remove and let rest for 5 minutes.
Step 4:
For the grill method, preheat the grill to medium direct heat. Grill the pork chops, turning occasionally, until they reach 135°F internally. Let rest for 5 minutes.
Step 5:
Sprinkle with sesame seeds and spoon any accumulated juices over the top before serving.
Easy Korean Pork Chops Recipe
Ingredients
Equipment
Method
- Combine gochujang, soy sauce, brown sugar, garlic, ginger, rice wine vinegar, sesame oil, and black pepper in a bowl. Mix thoroughly until smooth.
- Coat the pork chops evenly with the marinade.
- For the skillet method, preheat the oven to 375°F. Heat a skillet over medium heat and lightly coat with vegetable oil. Brown the pork chops briefly on both sides, then transfer the skillet to the oven. Cook until the internal temperature reaches 135°F. Remove and let rest for 5 minutes.
- For the grill method, preheat the grill to medium direct heat. Grill the pork chops, turning occasionally, until they reach 135°F internally. Let rest for 5 minutes.
- Sprinkle with sesame seeds and spoon any accumulated juices over the top before serving.
Notes
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 486 kcal |
| Carbohydrates | 8 g |
| Protein | 61 g |
| Fat | 20 g |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Over steamed jasmine rice. Soaks up the flavorful juices.
- With sautéed vegetables. Broccoli or snap peas work well.
- With kimchi on the side. Adds tangy contrast.
- With cucumber salad. Fresh and cooling.
- Sliced thin for rice bowls. Great for meal prep.
- With grilled corn. Adds subtle sweetness.
Storage, Leftovers, and Next-Day Thoughts
- Store in an airtight container. Keeps for 3–4 days in the fridge.
- Reheat gently. Avoid overcooking when warming up.
- Slice before storing. Makes reheating easier.
- Use leftovers in wraps. Great in lettuce cups.
- Freeze cooked chops. Up to 2 months for best quality.
FAQs (Real Questions People Actually Ask)
What if I can’t find gochujang?
Mix 2 teaspoons sriracha with 2 tablespoons white miso as a substitute.
Can I marinate overnight?
Short marinating is best, but up to a few hours is fine.
Is this very spicy?
It has mild heat, balanced by sweetness.
Can I use thinner chops?
Yes, just reduce cooking time accordingly.
How do I avoid dry pork chops?
Use a thermometer and don’t cook past 145°F after resting.
