Korean Pork Chops That Are Caramelized, Juicy, and on the Table in 30 Minutes
A sticky, spicy-sweet gochujang glaze turns ordinary pork chops into a skillet dinner with a lacquered crust and juicy center. No marinating, just sear and glaze — on the table in 30 minutes.
Equipment
- Large Cast-Iron Skillet
- Small bowl
- Tongs
- Instant-read thermometer
Ingredients
For the Gochujang Glaze
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons brown sugar
- 4 cloves garlic, grated
- 1 inch fresh ginger, grated
- 1 tablespoon rice vinegar
For the Pork Chops
- 4 bone-in pork chops, about 1 inch thick
- 2 tablespoons neutral oil (avocado or vegetable)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 1 tablespoon toasted sesame seeds
- 3 scallions, sliced
Instructions
- Take the pork chops out of the fridge 15 minutes before cooking. Pat them very dry with paper towels. This is key for a good sear.
- Make the glaze: In a small bowl, whisk together the gochujang, soy sauce, sesame oil, brown sugar, grated garlic and ginger, and rice vinegar. Set aside.
- Score and season the pork: Use a sharp knife to make shallow cuts through the fat cap on the edge of each chop to prevent curling. Season both sides generously with salt and pepper.
- Heat your pan: Set a large cast-iron or heavy-bottomed skillet over medium-high heat for a solid 3 minutes. Add a thin layer of neutral oil. It should shimmer and ripple.
- Sear the chops: Lay the pork chops in the pan in a single layer. Do not crowd. Leave them alone for 4 minutes to develop a deep, dark golden-brown crust. Lift one edge with tongs to check the color — it should look like well-toasted bread.
- Flip and glaze: Flip the pork chops. Immediately brush a generous layer of the gochujang glaze onto the cooked side. Let it cook for 2 minutes.
- Baste and finish: Flip again, brush the other side with more glaze. Spoon the pan juices over the top. Cook for another 2–3 minutes, until the internal temperature hits 135°F. The glaze will be dark and sticky. If it starts to burn, add a tablespoon of water to the pan to cool it down.
- Rest: Transfer the pork chops to a cutting board. Let them rest for a full 5 minutes. The temperature will carry over to 145°F. This step is non-negotiable for juicy meat.
- Serve: Pour any remaining glaze over the top. Sprinkle with sesame seeds and scallions. Serve with rice and a crisp side dish.
Notes
Make ahead: Mix the glaze up to a week ahead and store in the fridge. Score and season the pork chops in advance too for an even faster dinner.
Storage: Cooked pork chops keep 3 days in an airtight container in the fridge. Slice thin and reheat in a hot pan with a splash of water to revive the glaze. Freeze uncooked pork chops with the glaze in a zip-top bag for up to 3 months — thaw overnight and cook as directed.
Tips for success: Don't crowd the pan, or the pork will steam instead of sear. Wait to add the glaze until after the first sear — adding it too early causes burning. Use an instant-read thermometer for perfect doneness (145°F final temp).
Substitutions: Use boneless pork chops, but watch the temperature. For a milder version, replace half the gochujang with ketchup. Tamari or coconut aminos work for gluten-free. This glaze is also great on chicken thighs, salmon, or tofu.