Quick & Easy Korean-Style Pork Chops

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I love these juicy pork chops with their sweet and savory bulgogi flavor. This easy Korean-style pork chops recipe uses minimal ingredients, making it a simple, no-fuss dish. It's a family-friendly main that's both affordable and restaurant-quality. I share a key tip to help you achieve perfectly cooked pork chops every time.

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Ingredients & Substitutes
Variations
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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These Korean-style pork chops feature tender pork loin center cuts marinated in a sweet, savory soy-based sauce with onions, garlic, and a hint of sesame, then pan-fried to perfection.

If you want to make these spicy, add a touch of gochujang to the marinade!

These juicy Korean pork chops are best served with steamed rice and Korean side dishes, like kimchi. I share other pairing suggestions — see below!

You can even prepare this Asian pork dish for meal prep by keeping the pork chops whole or slicing them into smaller pieces, then reheating when ready to enjoy.

This Korean pork recipe was inspired by the sweet, nutty, and savory flavors of the marinade in my mild pork bulgogi recipe. I've tested the marinade countless times and I finally perfected it.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Boneless Pork Loin Center Cuts: I recommend using this type of cut with some fat marbling through it for best texture. It's available at Korean grocery stores, like H Mart, where they tenderize the meat for you by scoring it. Or you can score it yourself with a knife. Alternatively, you can use ½-inch-thick boneless pork tenderloin or bone-in pork chops and remove the bone.
Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid using olive oil or any low-smoke point oil.

Marinade

Onion: To add some sweetness to the bulgogi marinade. I recommend using yellow or white onions.
Green Onion
Garlic Cloves: I recommend using fresh garlic for best taste. Alternatively, you can use jarred garlic.
Regular Soy Sauce: I recommend the brands Lee Kum Kee, Pearl River Bridge, Kikkoman, or Yamasa. Alternatively, you can use low-sodium soy sauce or light soy sauce.
Brown Sugar: I recommend using light brown sugar. Alternatively, you can use dark brown sugar, white sugar, honey, or maple syrup.
Toasted Sesame Oil: I recommend the brands Kadoya or Maruhon. Or substitute with sesame seeds.
Sesame Seeds
Black Pepper

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.

Variations

Spicy version: Mix in 1 tablespoon of gochujang into the marinade. Gochujang is a thick, spicy, and sweet Korean red chili paste made of red chili flakes, fermented soybean paste, glutinous rice, and salt, found at Korean grocery stores. I recommend the brands Chung Jung One (Sunchang) or Sempio.
Chicken version: Replace the pork with boneless chicken thighs and cook until they reach an internal temperature of 165ºF with a digital cooking thermometer.
Gluten-free version: Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.

Expert Tips

Choose marbled center cut pork loins: Look for some visible marbling, as the fat keeps the meat juicy. Leaner cuts tend to be drier and tougher.
Score the pork: Lightly score the pork in a diamond pattern with a sharp knife. This prevents the pork from curling and makes it tender. Alternatively, use a meat mallet to tenderize the meat, but avoid pounding the pork too thin.
Marinate the pork overnight if possible: Allowing the pork to marinate overnight helps the flavor penetrate deeper, resulting in a more flavorful dish.
Cook to the proper temperature: Use a digital instant-read thermometer and cook the pork to 140ºF. Remove from the pan, tent loosely with foil, and let carryover cooking bring it to 145ºF to prevent overcooking and dryness. This is my key tip to ensure tender, juicy pork!

Instructions

Below are step-by-step instructions on how to make Korean-style pork chops:

Tenderize the pork loin center-cuts on by lightly scoring both sides in a diamond pattern or use a meat mallet and pound the pork, but don't pound it too thin. Then transfer to a large mixing bowl and add the marinade ingredients as listed above and mix well. Cover and marinate for at least 30 minutes or overnight for best results.

Tenderize the pork loin center cuts by lightly scoring both sides in a diamond pattern, or use a meat mallet and pound the pork. Do not pound it too thin. Then transfer to a large mixing bowl, add the marinade ingredients as listed above, and mix well. Cover and marinate for at least 30 minutes or overnight for best results.

Heat vegetable oil in a large non-stick pan on medium heat. Pan fry the pork in small batches with some of the marinade, to avoid overcrowding the pan.

Heat vegetable oil in a large nonstick pan on medium heat. Pan fry the pork in small batches with some of the marinade to avoid overcrowding the pan.

Cook pork on each side for 2-3 minutes, or until they reach an internal temperature of 140ºF with a digital instant-read thermometer. Then remove the chops from the pan, tent loosely with foil, and allow the residual heat bring them to a temperature to 145ºF. Serve as is or slice into smaller pieces. Enjoy!

Cook pork on each side for 2-3 minutes, or until it reaches an internal temperature of 140ºF with a digital instant-read thermometer. Then remove the chops from the pan, tent loosely with foil, and allow the residual heat to bring them to 145ºF. Serve as is or slice into smaller pieces. Enjoy!

Storage & Reheating

Korean-style pork chops can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer-friendly? Korean-style pork chops can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.

Pairing Suggestions

Korean-style pork chops pair well with:

Appetizers: Korean Scallion Pancake or Kimchi Potato Pancakes.
Noodle Dishes: Japchae or Perilla Oil Noodles.
Rice Dishes: Steamed Rice or Mushroom Kimchi Fried Rice.
Side Dishes: Kimchi, Korean Cucumber Salad, Beansprout Salad, or Korean Spinach.
Korean Stews: Sundubu Jjigae or Tuna Kimchi Jjigae.

FAQ

Can I make Korean pork chops in advance?

Korean pork chops can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.

Why are my pork chops dry?

Pork loins can be tricky to cook, as the cook time varies depending on the heat level. For accuracy, use a digital instant-read thermometer and cook the pork chops until they reach an internal temperature of 140ºF. Then remove the chops from the pan, tent loosely with foil, and allow carryover cooking to bring them to 145ºF. This helps ensure tender, perfectly cooked pork chops.

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