Korean Style Pork Chops
July 22, 2015
Categories: Dinner, Main Dish, Pork, Chops, Korean, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spicy, Spring more
"A great Korean twist using 1 inch pork chops. If you don't like any heat you can leave out the sriracha sauce, and it will still turn out delicious. Also, if you don't have fresh ginger, ground ginger will work fine, just add a little at a time until you get the amount you like. Twenty minutes is the minimum to marinate the chops, but you can marinade them overnight, and it enhances the flavor more and makes them real tender. I hope you like them as much as we do!"
- Serving Size: 1 (148.7 g)
- Calories 307.7
- Total Fat - 15 g
- Saturated Fat - 4.2 g
- Cholesterol - 82.7 mg
- Sodium - 1054.7 mg
- Total Carbohydrate - 10.9 g
- Dietary Fiber - 0.2 g
- Sugars - 8.9 g
- Protein - 31.4 g
- Calcium - 16.9 mg
- Iron - 0.9 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.7 mg
Preheat oven to 400 F degrees.
In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce.
Pour over pork chops, and let marinade for about 20 minutes.
Heat the olive oil in a large skillet, on med-high heat.
Add pork chops, without marinade, and cook for about 5 minutes on the first side, or until it gets a nice brownish color.
Flip the pork chops over, and pour the remaining marinade over them. Cook another 5 minutes on this side.
Place the skillet in the oven to finish cooking them.
Bake for about 10 minutes, or until pork chops are completely cooked through.
If your pork chops are not very thick,the ones used for this recipe were about 1 inch in thickness, you might not need to finish cooking them in the oven.
Tips & Variations
No special items needed.