I couldn’t get a crust without overcooking the chops. Korean is a little bit spicy.
Gochujang – Korea’s secret weapon. Gochujang takes run of the mill pork chops and makes them special. Turn to coat well and marinate in the fridge for at least 2 hours, and up to overnight. Helpful Tips for All Recipes on It Is a Keeper. I know, that sauce/paste is a game changer! All rights reserved. ; add pork chops to skillet, discard the marinade left in the bowl. Korean Pork Chops. 4. That’s a nice touch. Gochujang is pretty thick out of the fridge so keep going. Whomever has to clean the pan may have a bit of scrubbing to do. It’s getting known though.
Nothing crazy complicated. Savoury. 20 mins cook. You might need a trip to an Asian grocer but you will be glad you went. So Katie writing a cookbook about dinner? But I guess I should also mention that my husband usually does the dishes.
And it’s different from other Asian cuisines. In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce. Heat olive oil in a large skillet over medium-high heat; add pork chops to skillet, discard remaining marinade. We love all these flavors. It lasts for ages in the fridge.
Ingredients. Heat olive oil in a large skillet over medium-high heat. Next time, I will sear the chops on high, then add the marinade. But life is filled with comprise. Made this recipe? Korean food is one of my kryptonite cuisines. Make extra of this easy pork chop recipe so you can use it as a highlight in a second meal or stir fry. Gochujang is a Korean chili paste.
Cook for 6 more minutes, or until the pork reaches an internal temperature of 160 degrees. Gochujang is a classic Korean hot paste, traditionally made with chili peppers, fermented soybeans, brown sugar glutinous rice, and salt (really, it’s so much better than that description would lead one to believe) that is winning new fans every day for its pungent heat.