Sometimes you come across a recipe and you feel like it would be a crime to keep it to yourself.  While looking for pork chop recipes I found about 6 different versions of this on Pinterest and through trial and error, turned it into my own recipe. I do this with most recipes because we enjoy a little heat to our food. Although this recipe was good, we spiced it up a little more.  

The original recipes on Pinterest suggested a 10 minutes to a half hour marinate and that is just not going to do this justice. The flavors are worth waiting for. I also adjusted the soy sauce (to low sodium), sweet chili sauce (by adding more), and the ginger root(also adding more). I also tenderized the meat with a fork before marinating. 

Cooking utensils required

Small mixing bowl

Fry pan or grill

Container for marinating meat

Meat thermometer (optional)

Korean Pork Chops

4 boneless pork chops (ours were on the thicker side)

1/2 cup low sodium soy sauce (or regular if you prefer)

4 tablespoons honey

2 cloves of garlic (grated)

1 tablespoon sesame oil

2 tablespoons freshly grated ginger root

1/4 cup of sweet chili sauce (more or less to taste)

1 tablespoon sesame oil for cooking

Step One

Combine above ingredients and stir until mixed together. Divide mixture in half.

Step Two

Tenderize pork chops by poking with fork or or using a meat tenderizer (Mallet). If the pork chops are thicker it is a good idea to pound them to tenderize them. 

Step Three

Pour one of the divided halves over the mixture & marinate. 3 to 4 hours is great. Overnight is never going to disappoint.

Step Four

Heat 1 tablespoon of sesame oil to skillet and heat to medium-high heat. Add pork chops to skillet and sauté until brown on one side. 

Step Five

Turn pork chops and add reserved marinade to pan. Cook for six more minutes or until pork chops reach the internal temp of 160 degrees.  Allow pork chops to rest for a few minutes before serving.

Note, if you prefer to grill the chops, brown both sides and use the reserved marinate as you would a barbecue sauce. 

We love the sweet chili sauce and use that on the heavy side. If you are not into heat at all, go with about 2 Tablespoons. If you love heat, use a 1/4 cup or more. 

Variations: Try this on Ahi tuna or chicken breasts.

Suggestion of sides to try: Asian salad, sugar snap peas, sweet potatoes, coleslaw, 

Disclaimer. I am guessing this is not even close to authentic Korean but he flavors work well together and it is super easy to make. 

Enjoy.