These Korean Pork Chops are one of my favorite quick and easy ideas. They are packed with flavor and ready in 30 minutes.
*Disclosure: This post is sponsored by the National Pork Board. As always, all opinions are 100% my own.
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I am so very thankful for my in-laws. Since my son was born (9 years ago) they have gone out of their way to make things easier for our family.
They babysat my son every single day for his first 4 years. They would even pick him up so my husband and I could get to work on time. After raising three boys of their own, they took the time to make sure our little guy was well cared for. It was a huge help for us.
Today, now that my son is older, they have him for sleepovers. Many times, I’ve found them sprawled out on the floor, building things with Legos or creating towns for his Matchbox cars to drive through. They love having him over and he loves to be there.
Recently, though, my father-in-law was diagnosed with cancer. He’s been going for chemo treatments and they’ve been very hard on him. It’s been difficult for my mother-in-law too. She’s trying to care for him to her best ability, but they’re in their 80’s and it’s a challenging task. The stress is palpable.
Throughout November and December, the National Pork Board is encouraging fans to recognize someone who deserves their appreciation and prepare a “Porksgiving” recipe just for them. Porksgiving is all about taking the time to say thanks to someone who gives back – whether it’s loved ones who make time for their local community, a neighbor in the military or a co-worker who volunteers.
I made these Korean Pork Chops in honor of my in-laws. Taking them a home cooked meal is the least we can do to show how much we appreciate them and all they do for us.
This is a great recipe for them because it’s quick and easy. And, because the sauce is packed with flavor, the leftovers are delicious. This is the perfect meal for the two of them.
I’ve also found that you can make the marinade the day before and store it in the fridge. This is a great way to get a head start on dinner if you’re in a hurry.
We are so very grateful for my in-laws. Making them dinner is just one small way we can show our appreciation for them on a daily basis.
Get inspired to give back with juicy, tender pork all season by visiting www.PorkBeInspired.com/Porksgiving. There, the National Pork Board will share inspiration via stories that feature how Americans are giving back and saying thanks with the gift of pork. Find more recipes to share during Porksgiving at www.Facebook.com/porkbeinspired and follow the brand on Twitter, Pinterest and Instagram.
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Cyndi L Patterson says
I made these last night and they were a big hit. Thanks for the recipe.
Colin says
Ewwww
Rhoda Lipphard says
This recipe looks great, but as much as I love garlic do you mean 1-2 cloves garlic minced or actually 12? I plan to make this for dinner tonight and will try with 2 cloves or so.
Christina Hitchcock says
Good catch! It’s actually 2 cloves. I just updated the recipe. Although, I wouldn’t mind 12 cloves – I LOVE garlic 🙂
Kim Smith says
These look and sound awesome. It was that photo that stopped me in my tracks. Oh Yum! I can taste them. Thanks.
Patti says
This Marinade is the bomb! Just a sidebar to making it even faster, Spin the garlic and ginger in a mini-pocesssor ….no grating or mincing.
Bryan says
what is the size of a mini-processor ? Where can I buy one ? Can you provide a picture ? I would greatly appreciate it. Thank You.
Christina Hitchcock says
This is the one I’ve been using for almost 18 years. I love it! You can get it from this Amazon affiliate link: https://amzn.to/2JNZh0t
Jo- James says
And the reason we are heating the oven to 400 is???????????????????????????????
RPYee says
Just so you know, it IS possible to point out someone’s error without being a smartass about it…
Kathi says
I am confused – why preheat the oven in the Korean pork recipe and then the recipe does not show where to use it. Am i missing something???
Karla Neese says
Just a quick question. If we are cooking the pork chops in a skillet, why are we preheating the oven to 400 degrees? Is there a step missing in the instructions?