Best Pan Fried Korean Pork Chops Recipes

KOREAN PORK CHOPS

Steps:

• In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce.
• Pour half of marinade over the pork chops and allow to sit for 10 minutes.
• Reserve the remaining half of the marinade.
• Heat olive oil in a large skillet over medium-high heat.; add pork chops to skillet, discard the marinade left in the bowl.
• Cook chops until browned on one side, about 6 minutes.
• Turn the chops over and add the reserved marinade to the pan.
• Cook for 6 more minutes, or until the pork reaches an internal temperature of 160 degrees.
• Allow to rest for a few minutes before serving.

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

KOREAN STYLE PORK CHOPS

Steps:

• Preheat oven to 400 F degrees.
• In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
• Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
• Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.

PANKO PORK CHOPS

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

KOREAN CRISPY FRIED PORK

Steps:

• Cook the rice before you make the pork, as it should be served and eaten immediately.
• Slice the pork into thin strips, about a quarter inch thick. Toss them in a bowl with the cornstarch until they are thoroughly coated. Allow to cool to room temperature.
• In a pan with sides, heat the fry oil on high heat until very hot. In batches, fry the pork until cooked thoroughly, and place on a plate with a couple paper towels to blot.
• In a sauce pan, heat some of the fry oil (about three teapoons), and add the garlic, gochujung paste, chilis, and cumin. Add a good crack of black pepper along with a pinch of salt as well. Stir well and allow to fry for a minute or two until everything is nice and hot and mixed. Add the pork and sesame seeds and toss in the pan, cooking for another minute or two, and stirring carefully yet continuously.
• Place in a bowl and top with scallions if you'd like them. Serve while still hot and enjoy!