Korean Soy Glazed Pork Chops (20-Minute) | CookOS

Korean Soy Glazed Pork Chops

Name: Korean Soy Glazed Pork Chops (20-Minute)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 2 lbs bone-in pork chops; salt, to taste; black pepper, to taste; garlic powder, to taste; 1 tbsp gochujang; 1 tbsp soy sauce; 1 tbsp fish sauce; 2 tbsp honey; 4 tbsp hot water; 1 tbsp sesame seeds; 1 jalapeño, sliced (optional); 1 stalk green onion, sliced for garnish; sesame seeds, for garnish

Korean soy-glazed pork chops are a 20-minute weeknight dinner featuring bone-in chops coated in a sweet and savory gochujang-honey glaze. The sticky, caramelized coating balances umami depth with subtle heat and sweetness.

🌍Korean 🏷️Pork chops 🏷️Gochujang 🏷️Soy glazed 🏷️20-minute meal

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

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Ingredients

2 lbs bone-in pork chops
salt, to taste
black pepper, to taste
garlic powder, to taste
1 tbsp gochujang
1 tbsp soy sauce
1 tbsp fish sauce
2 tbsp honey
4 tbsp hot water
1 tbsp sesame seeds
1 jalapeño, sliced (optional)optional
1 stalk green onion, sliced for garnishoptional
sesame seeds, for garnishoptional

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Instructions

1
Season the bone-in pork chops generously on both sides with salt, black pepper, and garlic powder.
2
Cook the pork chops until browned and cooked through. You can do this in an air fryer or by pan-searing them. Set aside.
3
In a measuring cup or small bowl, combine gochujang, soy sauce, fish sauce, honey, hot water, and 1 tablespoon of sesame seeds. Whisk until the glaze is smooth.
4
Heat a large skillet over medium-high heat and pour in the glaze.
5
Once the glaze begins to bubble, add the cooked pork chops to the skillet.
6
Cook for 3-5 minutes, continuously spooning the glaze over the pork chops to baste them.
7
Flip the pork chops and continue to cook and baste until the glaze has thickened and coats the chops on all sides.
8
Garnish with sliced green onions and more sesame seeds before serving.

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Tips & Notes

Pro tips

Pat pork chops dry before cooking to ensure browning and better glaze adhesion; moisture prevents caramelization.
Don't stir the glaze constantly—let it reduce undisturbed for 2–3 minutes to thicken and caramelize on the chops.
Check doneness with a meat thermometer (145°F), not by cutting—slicing releases juices and dries the meat.
Add glaze ingredients after the chops are browned; this prevents burning and ensures the glaze coats warm, cooked meat.

Substitutions

Gochujang → sriracha or red miso paste (changes spice profile and depth)
Honey → brown sugar or maple syrup (use same amount; texture and sweetness remain similar)
Fish sauce → soy sauce (use 2 tbsp total soy, but umami depth decreases)
Sesame seeds → green onions or crushed peanuts (for garnish and texture variation)

Storage & make-ahead

Refrigerate leftover pork chops and glaze together in an airtight container for up to 3 days; reheat gently in a skillet over low heat with a splash of water to restore glaze consistency.

Common Questions

Can I use boneless pork chops instead?

Yes. Boneless chops will cook slightly faster (15–18 minutes). Reduce heat slightly to prevent burning the glaze before the meat cooks through.

What can I substitute for gochujang?

Use sriracha (1 tbsp), red miso paste (1.5 tbsp), or omit for a non-spicy soy-honey glaze. Gochujang adds authentic Korean depth; substitutes will shift flavor.