Korean-Style Pork Chops

Get dinner ready in a snap with this easy recipe for baked Korean-Style Pork Chops. Serve with a side of rice and steamed veggies for a delicious meal everyone will love.

Korean-Style Glazed Pork Chops

I came up with this recipe for Korean-Style Pork Chops last summer and since then it has been on our dinner menu often. I prefer using thick boneless pork chops however you could use bone-in pork chops if you prefer. This delicious marinade/glaze is versatile and can be used  in a variety recipes including on grilled pork chops, country-style pork ribs, and I have even doubled the marinade to make slow cooker Korean-Style Pulled Pork using about a 2 1/2-3 pound pork shoulder or pork butt.

This is a perfect meal to whip up on a busy weeknight. The marinade doesn’t require a lot of ingredients so you can easily make it in a few minutes. I like to brown the pork chops on the stove first then bake it in the oven for another 30-40 minutes. Baked meals are some of my favorites. I love when a meal is baking in the oven I can clean up and set the table. Before I know it, the buzzer is going off and dinner is ready.

Korean-Style Glazed Pork ChopsKorean-Style Glazed Pork Chops

The finishing touch is to then pop it under the broiler the last few minutes. I like to let the pork rest for a few minutes before serving, then I’ll drizzle it with some of the juices and top it with chopped green onions. The result is tender and juicy pork chops full of flavor.

I love to serve this with a side of rice and steamed veggies. If I have leftovers, I’ll shred or chop up the pork and add it to lettuce wraps for a yummy lunch.

If you are looking for some new ideas for dinner, you definitely want to add this to the menu!

Korean-Style Glazed Pork Chops

 
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Korean-Style Pork Chops

Get dinner ready in a snap with this easy recipe for baked Korean-Style Pork Chops. Serve with a side of rice and steamed veggies for a delicious meal everyone will love.

  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1/4 cup soy-sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon chili garlic sauce
  • 1/2 tablespoon sesame oil
  • 1/8 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 4 6 ounce each boneless pork chops
  • Salt
  • Pepper
  • 2 tablespoons chopped green onion

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl mix soy sauce, brown sugar, chili garlic sauce,sesame oil and ground ginger until blended.
  3. Heat vegetable oil in a large oven and broiler safe skillet over medium heat.
  4. Season pork chops with salt and pepper and add to skillet. Cook for 3-4 minutes until brown.
  5. Flip pork and brush browned side with half of the marinade and cook for another 3-4 minutes until brown.
  6. Flip pork and pour remaining marinade over pork.
  7. Transfer skillet to preheated oven and bake on the center rack for 30-35 minutes until pork is cooked thoroughly.(145 degrees)
  8. Increase oven temperature to broil. Carefully transfer skillet to top rack and broil for 1-2 minutes.
  9. Remove from oven, cover with foil and let rest for 5-10 minutes.
  10. Top with chopped green onion before serving.

Notes

If you don’t have a broiler safe skillet, you can transfer the pork after it is done baking to a broiler pan then add back to skillet and the sauce after the pork was finished under the broiler.

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KOREAN-STYLE PORK CHOPS

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17 Comments

  1. 350 and145 degrees. I am assuming it is Fahrenheit? am I right!? Please let me know this looks amazing!

  2. I pinned this recipe and made it yesterday and my husband who never says much when I cook said these were great pork chops. Thanks so much for this delicious and easy recipe.

  3. I had these chops last night for dinner. I followed your recipe to the letter, and the chops were like hockey pucks from being so over cooked. 30-35 minutes in the oven rendered the meat un-eatable.

    1. Hi Tom, Thanks for your comment. I’m so sorry this recipe didn’t turn out for you as I make this often and always have fantastic results. Baked pork chops should also be cooked for about 30 minutes in the oven so I can’t imagine why this didn’t turn out for you.

      1. In the recipe, you say 6-ounce pork chops but for easier assessment how thick are the pork chops you used with this recipe? Perhaps that is why one commentator said his chops came out too over cooked, I think this person use thinner pork chops than the chops you used.

        1. Agreed! I used much thinner chops I’m sure! I don’t have a meat scale so it was a guess on size (I cut them off a much larger pork loin) and if I hadn’t checked after 10 minutes they would have been toast! Already to 165!!

  4. My husband and I were blown away by this recipe. So much flavor and it was so easy to make! I only had to cook the pork for 10 minutes in the oven. I’m glad I kept an eye on the temperature. I paired these chops with white jasmin rice and garlic roasted green beans. Very pleased with this recipe and so excited to have leftovers for lunch tomorrow!

  5. Your recipe was delicious. I did add a few grated cloves of fresh garlic and a couple tablespoons of rice wine vinegar to your original ingredients. I Also cooked them in a covered pan and used the sauce to simmer in slowly. They turned out soft and full of flavor. Served with dry roasted Korean sweet potatoes and asparagus. Great idea, thanks.

  6. I made these last night and they turned out great! My boyfriend loved them. I had fresh ginger on hand so I used that instead of the ground ginger, and I had thick-cut pork chops so the cooking time worked fine for me. They were still juicy and tender. I will be cooking this again for sure.

  7. This recipe was so good! I thought I’d mention I have tried this with both a regular porkchop and a smoked porkchop. The smoked version was pretty great as well!

  8. Thank you for sharing this recipe! The sauce was absolutely delicious. Unfortunately, the chops turned out a little dry (but we have a hot oven). I think I will cook them for 15 minutes next time, I did 25 and that was still too much. But definitely will make again, very easy and delicious recipe! Perfect with a side of white rice and mixed vegetables.

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