Korean Glazed Pork Chops are tender, juicy, and coated in a sweet and spicy gochujang glaze that hits all the right notes: bold, smoky, and just the right amount of heat. They're quick enough for a weeknight, or impressive enough for guests.
A Korean-inspired twist on a classic
I created this recipe as a way to bring bold Korean flavors to a traditional cut of meat. The glaze combines soy sauce, sesame oil, garlic, honey, and gochujang-a Korean chili past known for its rich, savory heat. Together, these ingredients create a sweet-and-spicy coating that caramelized beautifully on the grill or grill pan, giving the pork chops a restaurant-quality finish that's easy to achieve at home.
We love to serve Korean pork chops with creamy mashed potatoes for a cozy, comforting contrast to the bold glaze. Thanks to our friends at Idahoan® Mashed Potatoes, it's easy to add a homemade-tasting side without the extra effort. Their Butter & Herb variety brings just the right balance of flavor and texture, and it's perfect for soaking up every drop of that sweet-and-spicy sauce.
For more pork-inspired dinners, try our Boneless Pork Chops with Bourbon Glaze, Grilled Pork Tenderloin, or Pulled Pork Tacos.
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Ingredients
- Thick cut pork chops: bone-in for best flavor and tenderness
- Gochujang paste: a Korean chili paste that adds heat and depth
- Soy sauce & sesame oil: the savory base of the glaze
- Fresh garlic, onion, red pepper: build layers of flavor
- Honey & a touch of sugar: balance the spice with sweetness
- Fresh orange juice: brightens the glaze and adds natural acidity
- Fire-roasted tomatoes: give a subtle smoky undertone
🐖 Tips for perfect glazed pork chops
- Start with thick-cut chops: bout 1" thick keeps the meat juicey and lets you get a nice sear.
- Preheat your grill (or grill pan) well: medium-high heat gives those caramelized edges while keeping the inside tender.
- Cook in two stages: grill the chops first until they reach about 135°F, then brush with glaze and finish cooking to 145°F for perfect doneness.
- Flip often once glazed: the sugars in the sauce caramelize quickly. Turning the chops frequently prevents burning.
- Let them rest: a 3 minute rest locks in juices and makes every bite more tender.
- Double the glaze: make a little extra to drizzle over the top or spoon onto mashed potatoes and veggies for extra flavor.
🧾 Instructions
- Make the glaze: combine soy sauce, sesame oil, gochujang, honey, and fresh aromatics in a saucepan. Simmer until slightly thickened and glossy.
- Grill the chops: cook over medium-high heat until almost done (about 135°F).
- Brush and caramelize: coat with the Korean glaze and grill a few more minutes until beautifully glazed and 145°F inside.
- Rest and serve: let rest for a few minutes, then drizzle with extra glaze and serve with mashed potatoes or rice.
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Storage & Reheating
- Store: keep the leftover pork chops in an airtight container in the refrigerator for up to 3 days.
- Reheat: warm gently in a skillet over low heat or in the microwave with a splash of orange juice to refresh the glaze.
- Freeze: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerato before reheating.
This post is sponsored by our friends at Idahoan® Mashed Potatoes. All opinions are our own.
FAQ
The glaze is inspired by traditional Korean flavors-soy sauce, gochujang (fermented chili paste), sesame oil, and garlic-for a sweet, savory and slightly spicy flavor.
Yes! Boneless chops cook a bit faster, so reduce cooking time and watch closely to avoid drying them out.
Rice, mashed potatoes, or simple vegetables like green beans or bok choy all pair well with sticky glaze.
Absolutely! This gochujang glaze works beautifully on grilled chicken breasts, shrimp, or even salmon.
Gochujang adds mild heat with deep flavor. If you prefer less spice, start with a small amount and taste as you go.
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Korean Pork Chops recipe
Sweet, spicy, and perfectly caramelized, Korean Glazed Pork Chops are easy to make and full of bold flavor. Ready in under 30 minutes.
- Total Time: 25 mins
- Yield: 2 portions 1x
Ingredients
- 2 (8-oz) French bone-in pork chops
- ¼ cup soy sauce
- 1 Tbsp sesame oil
- 1 garlic clove, finely chopped
- ¼ cup onion, finely chopped
- ¼ cup red bell pepper, finely chopped
- ¼ cup fire-roasted tomatoes
- 1 Tbsp gochujang paste
- 2 Tbsp honey
- 1 tsp sugar
- ½-1 teaspoon crushed red pepper flakes (to taste)
- ½ C fresh orange juice
Instructions
- In a small sauce pan, combine soy sauce, sesame oil, garlic, onion, red pepper, fire-roasted tomatoes, gochujang, honey, sugar, crushed red pepper, and orange juice. Heat over medium-low, stirring often, until the sauce thickens slightly (like barbecue sauce). Remove from heat and let cool.
- Preheat a grill or grill pan to medium-high heat. Grill pork chops until they reach an internal temperature of 135°F, turning once halfway through cooking (cooking time will vary depending on thickness).
- Brush the cooled sauce generously over both sides of the chops. Continue grilling, flipping often, until the glaze caramelizes and the internal temperature reaches 145°F.
- Transfer to a plate and let rest for 3 minutes before cutting. Spoon extra glaze over the top and serve with mashed potatoes and steamed green beans.
Notes
- For extra flavor: marinate the pork chops in a few tablespoons of the glaze for 30 minutes before grilling.
- Double the sauce if you'd like extra glaze for drizzling over the mashed potatoes or vegetables.
- The gochujang glaze also works beautifully on chicken, shrimp or salmon for an easy weeknight variation.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: main dishes
- Cuisine: Korean- American
Nutrition
- Serving Size: 1 chop
- Calories: 483
- Sugar: 26.8 g
- Sodium: 1818 mg
- Fat: 16.3 g
- Carbohydrates: 28.5 g
- Protein: 54.5 g
- Cholesterol: 142.8 mg
Jackie says
This gochujang glaze is to die for! We love it on everything: pork chops, chicken, and salmon!