Gochujang Glazed Pork Chops
These gochujang glazed pork chops are the kind of dinner that makes you feel like a genius for how little effort goes in versus how much flavor comes out. Thick-cut bone-in pork chops get seared until beautifully golden, then finished with a sticky-sweet Korean chili glaze that caramelizes into a lacquered, deeply savory coating. Every bite delivers that perfect balance of sweet, spicy, and umami that gochujang is famous for delivering so effortlessly.
The glaze comes together in seconds. Gochujang, soy sauce, honey, sesame oil, and garlic whisked into a sauce that transforms during cooking into something impossibly complex. As it reduces in the pan alongside the pork, it thickens into a glossy, brick-red glaze that clings to every inch of meat. The trick is basting the chops as they finish cooking, building up layers of that incredible flavor with each pass of the spoon.
Serve these over steamed jasmine rice to catch every drop of that glaze, with a simple side of quick-pickled cucumbers and a scattering of toasted sesame seeds and sliced scallions. The cool crunch of the cucumbers against the hot, sticky pork is an essential contrast you absolutely don't want to skip.
Ingredients
- ● 4 bone-in pork chops
- ● 3 tbsp gochujang
- ● 2 tbsp soy sauce
- ● 2 tbsp honey
- ● 1 tbsp sesame oil
- ● 3 cloves garlic
- ● 1 tbsp rice vinegar
- ● 1 tbsp vegetable oil
- ● 1 tbsp sesame seeds
- ● 2 scallions
- ● 1 English cucumber
- ● salt and black pepper
Instructions
- 1Whisk together gochujang, soy sauce, honey, sesame oil, garlic, and rice vinegar in a small bowl. Set aside.
- 2Pat pork chops dry with paper towels and season generously with salt and pepper on both sides.
- 3Heat vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Add pork chops and sear for 4-5 minutes without moving until a deep golden crust forms.
- 4Flip the chops and cook for 2 minutes on the second side. Pour the gochujang glaze into the pan around the chops.
- 5Reduce heat to medium. Cook for 3-4 more minutes, spooning the glaze over the chops repeatedly as it thickens and becomes sticky. The pork is done when it reaches 145°F internal temperature.
- 6Rest the pork chops for 5 minutes on a cutting board. Meanwhile, toss sliced cucumber with a splash of rice vinegar and a pinch of salt.
- 7Serve the pork chops over steamed rice, spooning any remaining glaze from the pan over the top. Garnish with toasted sesame seeds, sliced scallions, and the pickled cucumbers alongside.
Nutrition Facts
| Calories | 420 |
|---|---|
| Protein | 36g |
| Carbohydrates | 18g |
| Fat | 22g |
