Gochujang Marinated Pork Chop Recipe

Prepare pork

Pat the pork chops dry with paper towels. Trim any excessive fat if desired. Season both sides lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; set on a tray while you make the marinade.

Make marinade

In a medium bowl combine 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 1/2 teaspoons brown sugar, 4 minced garlic cloves, 1 teaspoon grated ginger, and 1 teaspoon gochugaru. Whisk until smooth and evenly combined. Stir in the sliced green onion (reserve a few slices for garnish). Taste and adjust: add another 1/2 teaspoon sugar if you want milder heat, or 1/2 teaspoon more soy for saltiness.

Marinate pork

Place the chops in a shallow dish or a resealable plastic bag. Pour the marinade over the chops, making sure each chop is evenly coated. Massage marinade into the meat. Refrigerate for at least 30 minutes and up to 4 hours (for deeper flavor). If marinating longer than 2 hours, reduce salt in initial seasoning by half to avoid over-salting.

Bring to room temperature

About 20–30 minutes before cooking, remove the chops from the refrigerator and let them sit at room temperature to promote even cooking. Reserve any excess marinade for basting (if planning to cook it, see next step).

Optional: cook leftover marinade

If you want a sauce or to baste during cooking, bring the reserved marinade to a boil in a small saucepan and simmer 1–2 minutes to kill any raw pork juices. Cool slightly before using.

Sear and finish

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Place pork chops in the pan, allowing space between them (work in batches if necessary). Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and immediately reduce heat to medium. Continue cooking 3–5 minutes more, basting with the cooked reserved marinade once or twice, until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C) for slightly pink, juicy chops or 150°F (66°C) for well-done. Cooking time will vary with chop thickness.

Rest

Transfer chops to a cutting board and tent loosely with foil. Rest for 5–7 minutes; carryover will raise temperature a few degrees and juices will redistribute.

Slice or serve whole. Sprinkle the rested chops with toasted sesame seeds and the reserved thinly sliced green onions. Serve with lime or lemon wedges on the side for a bright squeeze if desired. Pair with steamed rice or a light salad to balance the spicy, savory flavors.

Leftovers: Refrigerate cooled leftover chops in an airtight container for up to 3 days. Reheat gently in a 325°F (160°C) oven until warmed through or thinly slice and quickly stir-fry to reheat.