Korea has some of the most flavorsome food around, and these pork chops are no exception. They are so simple to prepare ahead of time. And when you’re ready, it’s only ten minutes to cook. They are perfect for an quick-prep evening meal after a long workday.
Pair these sticky Korean pork chops with stir-fried vegetables,rice, or noodles. Or simply use them as the base for one super-tasty sandwich. Make sure you pre-heat your broiler or pan to the highest temperature so you can get that sticky coating on your pork chops.
Gochugaru (Korean red pepper flakes) is the heat source here. It’s simply a type of red pepper flakes. If you don’t have gochugaru handy, you can sub in another hot chili powder (100% pepper, not the seasoning blend.) A simple solution is to use your standard spice-rack red pepper flakes. Crush them fine and use as you would gochugaru. Learn about the similarities and differences between red pepper flakes and gochugaru in our PepperScale Showdown comparing the two.
You can freeze the marinated pork chops, so you have a quick meal at your fingertips whenever you want. And don’t throw away any extra marinade. You can use it with ribs, chicken, or even salmon breast. You won’t regret it!
Sticky Korean Pork Chops
- 4 pork chops
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 teaspoon gochugaru crushed fine
- 3 tablespoons rice vinegar
- 1 teaspoon crushed garlic
- 1 inch ginger
- In a small bowl combine the honey, soy sauce, water, gochugaru (or other 100% chili powder), vinegar, and crushed garlic.
- Crush the ginger and add to the bowl and stir well.
- Place the pork chops into the marinade and cover. Refrigerate for at least 2 hours (the longer the better.)
- Preheat a broiler or frying pan to high heat.
- Cook the pork chops for 5 minutes on each side.
- As a sandwich, serve on a bun with some fresh tomato. Or serve with stir-fry, noodles, or rice.