Juicy pork chops are marinated in a sweet and savory bulgogi-inspired sauce, then pan-fried until caramelized and tender. This easy Korean-style pork chops recipe is quick to prepare with minimal ingredients.
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Korean-style pork chops are boneless pork loin chops marinated in a sweet and savory bulgogi-inspired sauce with onion, garlic, soy sauce, and sesame oil, then quickly pan-fried. They are delicious with steamed rice and kimchi or other Korean banchan.
I developed this recipe using the marinade from my mild pork bulgogi, which I've made countless times over the years. I wanted to use those same sweet, savory, and nutty flavors to turn simple pork chops into an easy main dish.
I've found that the key to keeping pork loin juicy is removing the chops from the pan at 140°F, then letting carryover cooking bring them to 145°F as they rest.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Boneless Pork Loin Center Cuts: Choose 1⁄2-inch-thick center cuts with some visible marbling for a juicier result. Korean grocery stores, like H Mart, may sell them already scored and tenderized. Otherwise, you can score and tenderize them yourself. If unavailable, use 1⁄2-inch-thick boneless pork chops.
- Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola, refined avocado, or peanut oil.
Pork Marinade
- Onion: Adds natural sweetness and moisture to the bulgogi-inspired marinade. Yellow or white onion both work.
- Green Onion
- Garlic Cloves: Fresh garlic gives the marinade a stronger garlic flavor, but jarred minced garlic also works.
- Regular Soy Sauce: Provides the savory, salty base of the marinade. Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
- Brown Sugar: Sweetens the marinade and helps the pork caramelize as it pan-fries. I prefer light brown sugar, but dark brown sugar also works.
- Toasted Sesame Oil: Gives the marinade its distinctive nutty sesame flavor. Use toasted sesame oil for the strongest flavor.
- Toasted Sesame Seeds: If unavailable, toast raw sesame seeds in a dry pan over medium heat until golden.
- Black Pepper
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Choose pork with marbling: Some visible fat helps keep the pork juicy and tender.
- Score the pork lightly: Cut shallowly so you tenderize the meat without slicing through it.
- Cook in small batches: Overcrowding traps moisture and prevents the pork from caramelizing properly.
- Don't overcook the pork: Remove it at 140°F and let carryover cooking bring it to 145°F.
Instructions
Below are step-by-step instructions on how to make Korean-style pork chops:
- Tenderize and marinate the pork: Lightly score both sides of the pork chops in a shallow diamond pattern without cutting too deeply into the meat. Alternatively, gently pound them with a meat mallet without making them too thin. Transfer the pork to a large mixing bowl, add the marinade ingredients, and mix well. Cover and marinate for at least 30 minutes or overnight in the fridge for more flavor.
- Pan-fry the pork: Heat the vegetable oil in a large nonstick pan over medium heat. Pan-fry the pork in small batches with the onions from the marinade, without overcrowding the pan.
- Cook until juicy and tender: Cook the pork for 2-3 minutes per side, or until lightly caramelized and the internal temperature reaches 140°F. Transfer to a plate, tent loosely with foil, and let rest until carryover cooking brings the pork to 145°F. Serve whole or slice into smaller pieces.
Storage & Reheating
- Refrigerator: Store leftover pork chops in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat in the microwave or in a covered pan over medium-low heat until heated through.
Variations
- Spicy: Mix 1 tablespoon of gochujang into the marinade for a sweet and spicy version.
- Chicken: Replace the pork chops with boneless chicken thighs and cook until they reach an internal temperature of 165°F.
- Gluten-Free: Replace the regular soy sauce with tamari or gluten-free soy sauce.
Pairing Suggestions
Serve Korean-style pork chops with:
- Steamed Rice: Soaks up the sweet and savory sauce.
- Korean Cucumber Salad: Adds a crisp, refreshing contrast.
- Korean Scallion Pancake: A crispy, savory starter.
FAQ
They were likely overcooked. Remove the pork chops at 140°F, then let carryover cooking bring them to 145°F as they rest.
Yes. Bone-in pork chops work, but thicker chops will take longer to cook. Use an instant-read thermometer to check for doneness.
More Like This
Check out my other Korean recipes:
📖 Recipe
Easy Korean-Style Pork Chops
Ingredients
- 1.30 lb boneless pork loin center cuts
- 1 tablespoon vegetable oil or any neutral oil
Marinade
- ⅓ cup onion julienned
- 1 green onion cut into 1-inch long pieces
- 3 garlic cloves finely minced
- ⅓ cup regular soy sauce or light soy sauce
- ⅓ cup brown sugar
- 2 tablespoon sesame oil toasted
- 1 teaspoon sesame seeds toasted
- ¼ teaspoon black pepper
- 1 tablespoon gochujang optional, for a spicy version
Instructions
- Lightly score both sides of the pork in a shallow diamond pattern without cutting too deeply into the meat. Alternatively, gently pound them with a meat mallet without making them too thin.
- Transfer the pork to a large mixing bowl, add the marinade ingredients, and mix well. Cover and marinate for at least 30 minutes or overnight in the fridge for more flavor.
- Heat the vegetable oil in a large nonstick pan over medium heat. Pan-fry the pork in small batches with the onions from the marinade, without overcrowding the pan.
- Cook the pork for 2-3 minutes per side, or until lightly caramelized and the internal temperature reaches 140°F.
- Transfer to a plate, tent loosely with foil, and let rest until carryover cooking brings the pork to 145°F. Serve whole or slice into smaller pieces.
Shelley
Best Korean pork chops, hands-down! I did have to cook them a little bit longer on each side, but this recipe is amazing. It pairs really well with rice and veggies. Thank you so much!
Christie Lai
That's amazing to hear! I'm so glad you enjoyed them and I really appreciate the kind review. Thank you so much for making my recipe!
Wendy Lamontagne
I made this recipe last night and it was simply delicious! Thanks for the great recipe.
Christie Lai
I am so glad to read this and happy that you found it delicious! Thank you for making my recipe, Wendy! Have a wonderful day!
B.
Did you use a meat tenderizer or make small slices to tenderize the chops?
christieathome
These pork chops came tenderized so feel free to use the back of your knife to tenderize them in a diagonal fashion.
Matt
I would give this 10 stars if I could marinated it overnight and this is my new way to enjoy pork chops
Christie Lai
Thank you so much for making my recipe and for the kind review, Matt! Also, feel free to marinate it the night before or even the day before for a stronger flavour!