Spicy Korean Pork Chops

This sweet and savory Korean pork chop recipe transforms an ordinary weeknight dinner into something extraordinary with minimal effort. The perfect balance of honey, soy sauce, and aromatic spices creates a glaze that caramelizes beautifully on these juicy chops.

I discovered this recipe during a cooking rut when I was tired of the same old pork chop recipes. Now my family requests these Korean pork chops at least twice a month and guests always ask for the recipe.

• 4 thin boneless pork chops These cook quickly and absorb flavor beautifully. Look for chops that are pinkish red with some marbling for the juiciest results.
• ½ cup soy sauce Provides the salty umami foundation. Low sodium works well if you're watching salt intake.
• 4 tablespoons honey Creates caramelization and balances the salty soy. Local honey adds wonderful subtle flavor notes.
• 2 cloves garlic minced Adds aromatic depth. Fresh is much better than pre-minced for this recipe.
• 2 teaspoons sesame oil Brings authentic Korean flavor. A little goes a long way so measure carefully.
• 4 teaspoons fresh ginger grated Adds zingy warmth. Choose firm ginger roots with smooth skin for best flavor.
• 2 tablespoons sweet chili sauce Provides complex sweetness with mild heat. Thai varieties work perfectly here.
• 2 tablespoons olive oil For searing the chops. Use a good quality oil but save your extra virgin for other uses.

How To Make Korean Pork Chops

Prepare the marinade

Whisk together soy sauce, honey, minced garlic, grated ginger, sesame oil and sweet chili sauce in a medium bowl until completely combined. The mixture should be glossy and smell fragrant with all components well incorporated.

Marinate the chops

Pour half of this flavorful mixture over the pork chops in a shallow dish. Make sure each chop is well coated by turning them several times. Allow them to sit for just 10 minutes while you prepare other components of your meal. Be sure to reserve the remaining half of the marinade for later.

Heat the skillet

Add olive oil to a large skillet over medium high heat. Wait until the oil is shimmering but not smoking before adding the meat. This ensures proper searing rather than steaming.

Cook first side

Place the marinated pork chops in the hot skillet being careful not to crowd the pan. Discard the used marinade from the bowl. Let them cook undisturbed for about 6 minutes until deeply browned and caramelized.

Finish cooking

Carefully flip the chops using tongs to avoid piercing the meat. Immediately add the reserved fresh marinade to the pan where it will bubble and begin to reduce. Cook for approximately 6 more minutes until the pork reaches an internal temperature of 160 degrees.

Rest before serving

Transfer the pork chops to a plate and let them rest for 3 to 5 minutes. This allows the juices to redistribute throughout the meat ensuring maximum tenderness and flavor.

The fresh ginger is truly the secret ingredient in this recipe. I learned from my Korean neighbor that keeping ginger in the freezer makes it much easier to grate and it stays fresh much longer. My family knows dinner will be special when they smell that distinctive ginger garlic aroma filling the kitchen.

Authentic Korean Serving Suggestions

For an authentic Korean dining experience, serve these pork chops with traditional banchan side dishes. Kimchi is the most well known but other small vegetable sides like seasoned spinach, pickled radish, or marinated bean sprouts create a beautiful and balanced meal. White rice is the perfect accompaniment to soak up the delicious sauce. Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds for visual appeal and added flavor dimension.

Make Ahead and Storage Tips

These Korean pork chops can be prepped ahead by mixing the marinade up to three days in advance and storing it in the refrigerator. Once cooked, leftovers will keep well in an airtight container for up to three days. The flavors actually deepen overnight making them excellent for meal prep. Reheat gently in a covered skillet with a tablespoon of water to create steam and prevent drying out.

Easy Substitutions

This versatile sauce works beautifully with other proteins. Try it with chicken thighs, flank steak, or even firm tofu for vegetarians. For a gluten free version, simply substitute tamari for the soy sauce. If you prefer less sweetness, reduce the honey to 2 tablespoons and add a tablespoon of rice vinegar for brightness. No sweet chili sauce? Mix 2 tablespoons of apricot jam with a pinch of red pepper flakes as a quick substitute.

Troubleshooting Tips

If your sauce is reducing too quickly and threatening to burn, add a tablespoon of water or chicken broth to the pan. For thinner pork chops, reduce the cooking time by 1 to 2 minutes per side to prevent overcooking. If your chops are thicker, increase cooking time but consider finishing them in a 375°F oven for 5 to 7 minutes after searing to ensure they cook through without burning the glaze.

Recipe FAQs

→ Can I use bone-in pork chops instead of boneless?

Yes, you can use bone-in pork chops, but you'll need to adjust the cooking time. Bone-in chops typically take 2-3 minutes longer per side. Make sure to cook until the internal temperature reaches 160°F for food safety.

→ What side dishes pair well with Korean Pork Chops?

For an authentic Korean experience, serve with banchan (small side dishes) like kimchi, steamed rice, stir-fried vegetables, or cucumber salad. Green vegetables like bok choy or broccoli also complement the sweet-spicy flavors wonderfully.

→ How long should I marinate the pork chops?

The recipe calls for a quick 10-minute marinade, which works well for thin chops. For deeper flavor, you can marinate for up to 4 hours in the refrigerator. Avoid marinating longer as the soy sauce can make the meat too salty and affect texture.

→ Can I make the marinade ahead of time?

Absolutely! The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes meal prep even quicker when you're ready to cook.

→ How do I know when the pork chops are done cooking?

The most reliable method is using a meat thermometer to ensure the internal temperature reaches 160°F. If you don't have a thermometer, cook until the chops are no longer pink in the center and the juices run clear.

→ Can I freeze leftover cooked pork chops?

Yes, cooked Korean pork chops freeze well. Cool completely, then wrap individually in plastic wrap and place in a freezer bag. They'll keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently to prevent drying out.