Step 1 of 10
Korean Pork Chops
Place the soy sauce, brown sugar, Gochujang, rice vinegar, and sesame oil in a gallon-sized zip-top bag.
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Step 2 of 10
Korean Pork Chops
Peel and smash the garlic cloves. Add to the bag.
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Step 3 of 10
Korean Pork Chops
Place the pork chops in the bag. Seal the bag, and shake to coat the meat. Transfer the bag to the refrigerator and marinate for at least 2 hours, or up to 8 hours.
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Step 4 of 10
Korean Pork Chops
Preheat the oven to 350°F.
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Step 5 of 10
Korean Pork Chops
Spray a 9x13-inch baking dish with nonstick cooking spray. Remove the marinated pork chops from the refrigerator.
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Step 6 of 10
Korean Pork Chops
Set a large skillet over medium-high heat and pour in canola oil. Once the oil is shimmering, place two pork chops in the skillet. Sear the pork, undisturbed, until browned on the bottom, 2-3 minutes. Flip the chops, and sear for an additional 2 minutes on the other side. Transfer the pork chops to the baking dish.
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Step 7 of 10
Korean Pork Chops
Repeat the searing process with the remaining oil and pork chops. Pour the leftover marinade over the pork chops into the baking dish.
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Step 8 of 10
Korean Pork Chops
Bake the pork chops on middle rack of oven until the meat reaches an internal temperature of 140°F, 9-11 minutes.
PRO TIP Using boneless pork chops? Keep an eye on them, as they will cook faster than bone-in pork chops.
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Step 9 of 10
Korean Pork Chops
Check to see that pork chops are done. Remove from oven or add time as needed.
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Step 10 of 10
Korean Pork Chops
Allow the pork chops to rest for 3 minutes. Plate the pork chops and serve immediately, garnished with sesame seeds and minced green onion, if desired.