Korean Pork Chops
Recommend pairing with an Oregon Pinot Noir
- 4 pork loin chops 1-1/2 inches thick
- 1/2 cup soy sauce
- 4 tablespoons honey
- 6 cloves garlic (minced)
- 2 tablespoons sesame oil
- 2 tablespoons fresh ginger root (grated)
3 tablespoons sweet chili sauce
- 2 tablespoons sriracha sauce
- 2 limes zested & juiced, ½ of zest reserved for garnish
- 2 tablespoons olive oil
In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil sweet chili sauce, sriracha, lime zest, and juice. It’ll make just over 1 ½ -2 cups of marinade. Reserve half the marinade, set aside. Pour the other half of the marinade over pork chops and marinate for 1-2 hrs. Heat olive oil in a large skillet over medium-high heat; add pork chops to skillet, discard remaining marinade.
Cook for 5 minutes or until chops have browned on one side.
Flip the pork chops, reduce heat to medium 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. Serve with grilled pineapple, jasmine rice, and your favorite vegetable.