These Korean Pork Chops are the perfect Asian-inspired dish for your grill! Marinated with Korean spices and grilled to perfection. Serve with a side of delicious Asian slaw!
This summer, we are spicing things up and we’ve partnered with the National Pork Board to bring you these amazing Korean pork chops and Asian slaw! We marinated them in a delicious gochujang marinade.It’s packed with garlic, ginger, soy sauce, sesame oil and more. Heavenly!
Gochujang is an amazing Korean chili paste that makes it easy to add amazing flavor to recipes with very little effort. You can find it at most grocery stores or you can pick up gochujang paste on amazon too. It’s perfect for making homemade kimchi and is the traditional sauce served with Korean rice bowls. It’s completely addicting if you like spicy recipes!
Pair your Korean pork chops with this crunchy tangy Asian slaw and you have a recipe for summer grilling perfection. It’s crunchy, tangy and perfectly offsets the chops.
I am addicted to grilling those sweet yellow red and orange mini peppers with pretty much everything we grill and they were the perfect addition to this dish. Smoky and sweet they add that pop to every bite that really rounds it all out.
So get your grill smoking and while you are whipping up this super easy dish, you HAVE to read through the hilarious interview I did with one of the hottest, and most popular guy at the barbecue – The Grill himself! Happy grilling!
Today I am joined by The Grill – voiced by actor, comedian and producer David Koechner – and I’m catching up with him as he travels from coast to coast to get his grates on the country’s best pork recipes.
What is the most exciting place you have traveled to?
I’ve been very fortunate when it comes to travel. I’ve had outstanding barbecue in Kansas City, fantastic foods in Texas, but the event “Memphis in May” might be heaven on earth. It’s a three-day festival full of the best pork you’ve ever had. Award-winning grillers bring the meat and the heat to determine who is the master of all pit masters. I’m not kidding, their food is so delicious they call it BBBQ, which stands for Best Barbecue. You’ve got to go sometime!
What do you do for a living?
I cook various cuts of pork –and the occasional vegetable—at extremely high temperatures.
Sometimes hot and fast, sometimes a bit lower and slower. But always delicious, especially when it’s the most tender-licious meat of all: Pork! Oh, I also run this blog GrillForIt.com. You should definitely check it out.
Do you have any siblings?
I’m an only child, but I have a couple of cousins. We’re extremely close so it feels like we’re siblings. One is a gas grill that lives in Austin, Texas and the other is a Hibachi grill that currently lives in the Bay Area. And there’s my neighbor, Gloria – I can’t imagine summers without her.
Without all of them, I’d be half the grill I am today.
Smoker grill or non-smoker?
I’d say I get the best of both worlds – I can smoke and grill! I have a few friends that are pure smoker grills, I love it when they invite me over to smoke a juicy pork shoulder. Smoking gives pork such a unique, bold flavor and texture you just can’t get from other techniques.
What’s your favorite quote?
It’s a toss-up between two quotes from a couple of Founding Fathers: Ben Franklin’s “A pork chop a day keeps the doctor away” and Patrick Henry’s “Give me bacon, or give me death!”
Wise words from very wise men. At least, I think they said that.
If you could go back in time who would you most want to cook with?
Most of the recipes and cooking techniques I know were actually developed and passed down by my grate, grate grand-grill. If I could, I’d love to go back in time and cook up a nice rack of ribs with him.
What do you do to “stay centered”?
When life is getting too hectic, I like to get back to basics and whip up something simple like a grilled ribeye pork chop with spicy BBQ sauce. If that doesn’t get me back to center, I’ll just roll myself to the middle of the patio.
What’s the meanest thing someone could ever say to you?
I know it sounds conceited, but nothing would hurt me worse than hearing, “You’re not the hottest guy at this barbecue.” I can get up to 700°F so objectively it’s always true.
Korean Pork Chops
- 4 9- ounce Bone in Loin Pork Chops 1 inch thick
- 1 scallion finely chopped
- 3 tablespoons gochujang sauce also known as korean chili paste Amazon link
- 3 tablespoons soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons chinese rice wine I subbed white wine no problem
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 2 teaspoons fresh ginger root peeled and minced
- 2 cloves garlic minced
- Asian slaw recipe below
- To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl.
- Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade.
- Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours.
- To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean.
- Remove pork from marinade – do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes.
- Divide slaw among 4 dinner plates. Top each with a chop and serve immediately.
**I like to create a second batch of marinade and reduce it down into a sauce to serve with the meat. There are arguments on whether reusing a marinade as sauce is safe and it often has protein in it that causes it to look scummy after cooking. So we create a separate fresh batch for sauce.
- 3 tablespoons rice vinegar
- 1 tablespoon korean chili powder Amazon link
- 2 teaspoons soy sauce
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 cup light olive oil
- 1 tablespoon sesame oil
- 1 14 oz bag coleslaw
- 1 cup shredded carrots
- 2 scallions finely chopped
- Whisk rice vinegar, ground hot red pepper, soy sauce, garlic and salt together in large bowl. Gradually whisk in oils. Add coleslaw, carrots and scallions and mix well.
- Cover and refrigerate for at least 2 and up to 6 hours.