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Korean Pork Chops

Brandon Borders: "It was so amazing, I just love it!!!!!!" Read More
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Korean Pork Chops

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  • 4 New York (top loin) pork chops
  • 1/2 cup soy sauce
  • 4 Tbsp. honey
  • 12 cloves garlic (minced)
  • 2 tsp. sesame oil
  • 4 tsp. fresh ginger root (grated)
  • 2 Tbsp. sweet chili sauce
  • 2 Tbsp. olive oil
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    1. In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce. (It’ll make just over 1 cup of marinade.) Reserve half the marinade, set aside. Pour the other half of the marinade over pork chops and marinate for at least 10 minutes.
    2. Heat olive oil in a large skillet over medium-high heat; add pork chops to skillet, discard remaining marinade.
    3. Cook for 5 minutes or until chops have browned on one side.
    4. Flip the pork chops and add the reserved marinade to the pan; cook for 5 more minutes or until the pork reaches an internal temperature between 145 degrees F. (medium rare) and 160 degrees F. (medium). Let rest for 3 minutes before serving.
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    Reviewer Profile Image
    Kundai Nachito a month ago
    I am still on the fence with the marinade sauce. I may have used the wrong soy. I few adjustments here & there & it will be perfect. No doubt I'll try again.
    Reviewer Profile Image
    Brandon Borders 2 months ago
    It was so amazing, I just love it!!!!!!
    Reviewer Profile Image
    Jessica G 2 months ago
    This was a lot of garlic and ginger, it was good but if I made again I would use a liiiiitle bit less of each.
    Reviewer Profile Image
    Eddie Santiago 3 months ago
    Turned out amazing, very quick and taste full.
    Reviewer Profile Image
    Derrick Heisey 4 months ago
    Huge hit. Just enough sweet to balance the heat.
    Reviewer Profile Image
    Alex Cox 4 months ago
    nice and flavorful but would be better with a boneless cut
    Reviewer Profile Image
    rick hughes 4 months ago
    One step says to discard remaining marinade, another step says to add the reserved marinade. A bit confusing.
    Reviewer Profile Image
    Noxus - 4 months ago
    Really good. Tasted great
    Reviewer Profile Image
    These turned out perfect! Our porkchops were really thick so we had to cook them a little longer but it tasted amazing!!!
    Reviewer Profile Image
    Austin Tuck 4 months ago
    huge hit! the flavors were spot on. fantastic on its own and made a great pork fried rice with the leftovers the next day. would be tasty with other proteins too: beef, chicken, tofu, seitan, etc
    Reviewer Profile Image
    Lance Staggenborg 5 months ago
    Quick and easy and really good!
    Reviewer Profile Image
    ; Izabel 5 months ago
    it was really easy to make 10/10 would recommend
    Reviewer Profile Image
    This was really quick and easy, and it tasted FANTASTIC!
    Reviewer Profile Image
    adei 5 months ago
    it was good, flavourful and the meat was tender, extremely easy to cook i marinated the pork for a couple hours tho snd added it to a bao and noodles the marinate also works well with shimeji mushrooms
    Reviewer Profile Image
    yanie yanie 5 months ago
    I thought the soy sauce will make it salty but no yes I will make it again👍.
    Reviewer Profile Image
    Miguel Kirstein 5 months ago
    great,what a wonderful way to entertain myself... bake the moon.
    Reviewer Profile Image
    Heidi Bode 5 months ago
    really good, idk what people are talking about the soy sauce made it too salty. soy sauce is supposed to be salt?!
    Reviewer Profile Image
    Daniel W 6 months ago
    Easy and delicious! I changed the sesame oil for canola oil and I used brown sugar since I didn't have any honey on hand. Came out tender and savory!
    Reviewer Profile Image
    Rodriguez 7 months ago
    Slapped Would do again
    Reviewer Profile Image
    Brandon Pun 9 months ago
    Way too much soy sauce. Overpowering and a lot of sodium. Try it with a bit less.
    Reviewer Profile Image
    Jesse Beard 9 months ago
    very good recipe will make again
    Reviewer Profile Image
    Tupua Puaatuua 9 months ago
    We also add either regular white vinegar or apple cider vinegar to our recipe which is very similar to this one! The amount of vinegar is half of the amount of shoyu. So 1 cup shoyu would call for 1/2 cup vinegar. Blending in a cored-pear would also be great!
    Reviewer Profile Image
    Dianne Gerlach 9 months ago
    Great! Always afraid pork chops will be tough. These are quick , easy, tender, and delicious.
    Reviewer Profile Image
    Tanaia Goddard 10 months ago
    yummy but would use less soy sauce next time as it over powered most the other ingredients
    Reviewer Profile Image
    Stacy Mason 10 months ago
    Very easy & delicious
    Reviewer Profile Image
    Kramer 10 months ago
    fabulous just fabulous!
    Reviewer Profile Image
    Absolutely perfect! I didn’t have sweet chili sauce… so I opted to add red pepper flakes and a quick pour of rice vinegar instead. I added some Sriracha sauce into the mixture for a touch of sweet heat that ended up giving the marinade a slight tint of red in color as well. I zested a lime on top of each pork chop, gave a quick squeeze of lime juice and topped with fresh green onions before serving. (The citrus of the lime brought a bright freshness later to every night and paired beautifully with the jasmine rice I cooked to serve the pork chop on)
    Reviewer Profile Image
    Harold Clemons a year ago
    Felt like I was in the restaurant taste.
    Reviewer Profile Image
    Nickolas G. a year ago
    Best chops ever, cooking thosw every sunday
    Reviewer Profile Image
    Blythe Peterson a year ago
    Turned out great! Cooked it on a griddled pan with snow peas and steamed rice!