It is sometimes hard to make something as boring as a pork chop exciting and different but these Korean Pork Chops offer an explosion of flavor that will make you love boneless pork chops again!
Korean dishes have taken the world by storm due to their fantastic and spicy flavor combinations that make dishes come alive. This easy baked pork chop recipe is quick to make and will reinvent the pork chop in your household.
Why This Korean Pork Chops Works
The star of this dish is the amazing marinade that you make for this easy pork chop dish. It really is one of the best pork chop marinades I have ever tasted. Make the marinade in advance and get a head start on your meal preparation. The Asian flavors of fresh ginger and sweet chili sauce will really wake up your taste buds.
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How to Make the Korean Pork Chops- Step by Step
- First Step: In a medium size bowl prepare the marinade by adding the garlic to the bowl.(Photo 1 below)
- Step Two: Add your favorite soy sauce to the bowl with the garlic. (Photo 2 below)
- Step Three: Grate the fresh ginger into the bowl. (Photo 3 below)
- Step Four: Add the honey, sesame oil and sweet chili sauce to the bowl and whisk until all the ingredients are combined. (Photo 4 below)
- Step Five: . Place pork chops in a shallow baking dish (Photo 5 below)
- Step Six: Pour one half of the marinade over the pork chops and allow to sit for 10 minutes. (Photo 6 below)
- Step Seven: Heat olive oil on medium high heat. Add pork chops to pan discard the marinade. Cook on the 1st side for 6 minutes. Turn over and cook on the other side for 6 minutes then add the reserve marinade. (Photo 7 below)
- Step Eight: Cook for an additional 6 minutes or until the meat reaches an internal temperature of 160 degrees. Allow the meat to rest before serving. (Photo 8 below)
Bone in versus Boneless Pork Chops
There are several differences to consider with these two types of chops. The bone in pork chop usually has less meat and more fat than a boneless pork chop. It just looks like it has more meat and is bigger due to the bone.
Meat cooked on the bone is often considered better tasting because it stays juicier. It is also said to be more nutritious as the bone transfers minerals during the cooking process.
Can I bake this boneless pork chop recipe?
Absolutely! Bake the pork chops in an uncovered shallow pan at 350 F. Boneless chops take approximately 11 minutes for every pound. Leave the pork chops to rest in the pan for 3 minutes after they are finished baking.
This easy pork chop recipe can also be made on the grill. Grill for about 5 minutes per side. Make sure the internal meat temperature reaches 160 degrees on a meat thermometer and allow the meat to rest.
Expert Tips for Making the Best Korean Pork Chops
You don’t have to do a full on Pulgoki ( Korean Barbeque) to enjoy these delicious pork chops. This quick 30 minute meal is very versatile and can add some pizzazz to any dinner night.
- Make extra of this easy pork chop recipe so you can use it as a highlight in a second meal or stir fry.
- Try serving with my delicious Asian Slaw
- To make an authentic Korean experience, try adding many Banchan (side dishes) to your meal. They usually include many small dishes of vegetables like kimchi. You can buy these pre-made to save time.
Shop This Recipe
- The skillet I use.
- I love these kitchen tongs for cooking the chops.
- A must have item in my kitchen is my meat thermometer.
More Recipes You Might Like
- Porchetta Recipe
- Korean Sheet Pan Chicken
- Slow Cooker Korean Beef
- Slow Cooker Sticky Korean Ribs
- Korean Meatball Sliders
- Bulgogi (Korean Stir Fry)
Looking for more? Check out all of the Easy 30 Minute Recipes on It Is a Keeper.
Korean Pork Chops
Ingredients
- 4 thin boneless pork chops
- 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
- In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce.
- Pour half of marinade over the pork chops and allow to sit for 10 minutes.
- Reserve the remaining half of the marinade.
- Heat olive oil in a large skillet over medium-high heat.; add pork chops to skillet, discard the marinade left in the bowl.
- Cook chops until browned on one side, about 6 minutes.
- Turn the chops over and add the reserved marinade to the pan.
- Cook for 6 more minutes, or until the pork reaches an internal temperature of 160 degrees.
- Allow to rest for a few minutes before serving.
Expert Tips
Try serving with my delicious Asian Slaw
To make an authentic Korean experience, try adding many Banchan(side dishes) to your meal. They usually include many small dishes of vegetables like kimchi. You can buy these premade to save time.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Hi, excellent recipe. I used pork tenderloin and then poured some unused marinade over it when it came out of the oven. Rave reviews from all!
How much ginger should I use if using ground ginger found in the spice aisle?
I wouldn’t substitute ground ginger in this recipe. I would get either fresh ginger and grate it yourself or use ginger paste found in the produce section.
Is the chili sauce a necessity? I just don’t have any on hand
It does add a lot of flavor.
First and foremost, I wanna thank you for allowing me to be able to change the serving amount instead of me wrecking my brain with measuring (Mathematics) I do that everyday being a Registered Nurse… Lol! This is now one of my family’s favorite oriental dishes. I used toasted sesame oil and it gave the recipe a even more bolder flavor. Most definitely a keeper!
We have made these 3 times in the past 2 weeks. Thank you for such a great recipe.
So glad you liked it 🙂
How long can u marinate the pork and long long is it good in the fridge…thanks
I usually marinate for 30 minutes and leave it on the counter so it cooks more evenly. You can marinate for up to an hour but I would keep it in the fridge.
So delicious!! A keeper for sure.
I can not seem to get to the directions just the recipe.
I’m not sure what’s wrong. I can’t seem to replicate your issue. I see both the ingredients and the recipe.
I made these last night and they were delicious! This will be a recipe that I make over and over.
YAY! I’m so glad you enjoyed it!
I made these last night and they were a big hit. Thanks for the recipe.
I’m so glad you enjoyed it! 🙂
Ewwww
How rude…
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.
Good catch! It’s actually 2 cloves. I just updated the recipe. Although, I wouldn’t mind 12 cloves – I LOVE garlic 🙂
These look and sound awesome. It was that photo that stopped me in my tracks. Oh Yum! I can taste them. Thanks.
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.
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.
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
And the reason we are heating the oven to 400 is???????????????????????????????
Just so you know, it IS possible to point out someone’s error without being a smartass about it…
People can be SO RUDE. Maybe the recipe wasn’t 100% clear about that part but it wasn’t to hard to figure out. At least for me….just saying…
I found this to be EXCEPTIONAL!!!
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???
For those that wanted to bake their pork chops instead of frying them.
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?
Because you should place the chops in the oven to cooking (6-8) minutes).
Very tasty did not last long on the plates