Korean Glazed Pork Chops (Skillet-Seared)

Korean Glazed Pork Chops

These Korean-inspired pork chops are seared in a skillet for browned edges, finished briefly in the oven, and coated with a glossy gochujang, soy, and honey glaze. Garlic, ginger, and sesame oil round out the sauce; sliced green onion adds a fresh finish.

Reserve some sauce before marinating the pork. That clean portion can be warmed and brushed on at the end, giving the chops a generous coating without leaving the honey-based glaze over high heat long enough to scorch. Use a thermometer rather than the clock to judge when each chop is done.

Ingredients for Korean Glazed Pork Chops

• 4 boneless pork chops, about 1 inch thick and 6–8 ounces each (about 800g total)
• 3 tablespoons gochujang (about 50g)
• 2 tablespoons soy sauce (30g)
• 2 tablespoons honey (about 40g)
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, finely minced
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon water, plus more as needed
• About 1/4 teaspoon kosher salt, adjusted for the saltiness of the soy sauce
• 1 tablespoon neutral high-heat oil
• 2 green onions, thinly sliced

Gochujang varies in heat and saltiness by brand. Season the pork lightly at first, since the sauce also contains soy sauce.

How to Make Korean Glazed Pork Chops

1. Mix and reserve the sauce: Stir together the gochujang, soy sauce, honey, sesame oil, garlic, ginger, and water until smooth. Transfer about one-third to a clean bowl for finishing. Keep it separate from the pork.
2. Marinate and preheat: Lightly season the chops with salt and coat them with the remaining sauce. Let stand for about 15 minutes while the oven preheats to 400°F (205°C). Let any thick excess sauce drip off before searing to limit scorching.
3. Sear the chops: Heat the neutral oil in a 12-inch oven-safe skillet over medium-high heat. Add the chops in one uncrowded layer and sear uncovered for about 2–3 minutes per side, turning once, until browned. If they do not fit, sear in batches; crowding will make them steam instead of brown. Do not add the reserved glaze yet.
4. Finish in the oven: Arrange the chops in the skillet and transfer it to the oven, uncovered. Start checking after about 4 minutes. Insert an instant-read thermometer into the thickest part of each chop without touching the pan. Remove chops individually when they reach 145°F (65°C). About 4–8 minutes in the oven is a starting range; check in short intervals if they need longer.
5. Warm the clean glaze: Move the chops to a plate and begin their 3-minute rest. Carefully return the skillet to low heat. Add the reserved glaze and stir for 1–2 minutes, until warm and glossy. If it is too thick to spoon over the pork, stir in a teaspoon or two of water. Do not add marinade that touched raw pork.
6. Finish and serve: Spoon or brush the warm glaze generously over the chops during their rest. Once they have rested for 3 minutes, scatter the green onion over the tops and serve the chops whole.

Choosing and Checking the Chops

Boneless chops of similar thickness are easiest to cook evenly with this method. Thinner chops may finish before the suggested oven window, while thicker or bone-in chops may need longer. Check each one separately; for bone-in chops, place the thermometer in the thickest part without touching the bone.

The chops should have browned surfaces, and the finished glaze should cling in a shiny layer. Temperature is the reliable doneness check: remove each chop at 145°F and give it the full 3-minute rest before serving.

Serving and Leftovers

Serve with white or brown rice to catch the extra glaze and a simple green vegetable such as steamed green beans or bok choy. For another pork chop dinner with a glossy skillet sauce, see Honey Garlic Pork Chops.

Refrigerate leftovers promptly in an airtight container and use within 3 days. Reheat gently in a covered skillet over low heat or in short microwave intervals, adding a splash of water if the glaze has thickened. Avoid prolonged reheating, which can dry out the pork.

The sauce can be mixed and divided ahead of time; keep the finishing portion separate from the raw-pork marinade. If freezing leftovers, wrap them airtight and use within about 2 months for best quality. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving (1 glazed pork chop; 1/4 of the recipe): 405 calories, 46g protein, 16g fat, and 15g carbohydrates. Approximate nutrition per 100g: 200 calories, 23g protein, 8g fat, and 7g carbohydrates. Values vary with chop size, how much marinade remains behind, and the brands used.