Korean Marinated Pork Chops

For some recipes, time is your best friend when it comes to putting a simple—and flavor loaded—meat dish on the table. Think of the marinade here as a kind of Korean barbecue sauce, with gochujang as the star of the show.

This Korean red pepper paste can include an eclectic variety of ingredients, but mostly it includes ground rice, soybean powder, hot pepper powder, red pepper powder, yeast powder, seed malt, and water. 

All I know is that it adds a spicy, savory, umami flavor burst to whatever it touches. Find it in any general Asian market or supermarkets with really good international aisles.

Give the chops at least eight hours in the marinade—a full 24, even better. Remember: time.

Serves 4

Ingredients

• 2 garlic cloves, finely chopped
• 1-inch piece of ginger, peeled and finely chopped
• 1/2 cup gochujang
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp white sugar
• 1 tsp sesame oil
• 4 8-oz bone-in loin pork chops
• 2 tbsp olive oil
• sea salt
• freshly ground black pepper

Preparation

1. Combine the garlic, ginger, gochujang, soy sauce, vinegar, sugar, and sesame oil in a bowl, stirring well to incorporate thoroughly. Place the pork chops in a sturdy, zip-top bag. Pour the marinade into the bag and seal. Turn several times to coat the chops. Refrigerate 8-24 hours.

Marinade

1. Preheat the oven to 400°F.
2. Heat a large, ovenproof (preferably cast-iron) skillet over medium-high heat and add the olive oil, swirling to coat. Remove the chops from the marinade, scraping off any excess. Season with salt and pepper and add to the pan. Sear until brown on the bottom, 4-5 minutes.
3. Turn the chops over and place the skillet in the oven. Roast until the meat is just cooked through, 4-5 minutes, or until done.

Chops in Marinade 

Marinated, Seasoned Chops

Beginning to Sear

Transfer to a platter and drizzle with pan juices. Serve right away.

Korean Marinated Pork Chops