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Korean Pork Chops Recipe

Korean pork chops marinated in a gochujang sauce marinade.
Cuisine Korean
Keyword dinner, easy recipe, pork, recipe, pork chops, grilling recipe
Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings 4 servings
Calories 3332kcal
Author Dani Meyer

Ingredients

  • 4 9- OUNCE PORTERHOUSE BONE-IN LOIN PORK CHOPS, 1 INCH THICK
  • 1 SCALLION FINELY CHOPPED
  • 3 TABLESPOONS GOCHUJANG ALSO KNOWN AS KOREAN CHILI PASTE*
  • 3 TABLESPOONS SOY SAUCE
  • 2 TABLESPOONS ASIAN SESAME OIL
  • 2 TABLESPOONS CHINESE RICE WINE OR DRY SHERRY
  • 1 TABLESPOON RICE VINEGAR
  • 1 TABLESPOON LIGHT BROWN SUGAR
  • 2 TEASPOONS FRESH GINGER ROOT PEELED AND MINCED
  • 2 CLOVES GARLIC MINCED
  • ASIAN SLAW OPTIONAL

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 3332kcal | Carbohydrates: 99g | Protein: 269g | Fat: 197g | Saturated Fat: 49g | Polyunsaturated Fat: 126g | Trans Fat: 1g | Cholesterol: 847mg | Sodium: 9498mg | Fiber: 6g | Sugar: 71g