Ingredients
Scale
- 6 bone-in pork shoulder chops (about 1-inch thick)
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1/2 tsp ginger, minced
- 1/4 tsp sesame oil
- freshly ground black pepper
- oil
Instructions
- Pat the pork chops dry with paper towels then season generously with black pepper.
- Heat the oil in a large skillet or grill pan over medium-high heat. Sear the pork chops for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
- In the same pan, combine gochujang, soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
- Return the pork chops to the pan and coat them with the gochujang glaze. Simmer for an additional 1-2 minutes, allowing the sauce to reduce and caramelize slightly.
- Transfer the pork chops to plates, drizzle with any remaining sauce, and sprinkle with sesame seeds, if desired.
- Serve immediately with cooked white rice.