![]() This week I shared my recipe for Korean Beef Bulgogi. This is when we get down to real meal-time business. It’s time for making meals on Sunday or Monday that ease the pressure of fitting in the week-long dinner fixing and eating with homework, soccer practice and the return of Monday night football. It’s time for more dedicated meal planning. Fall means that my easy, throw-it-together-because-we-can-eat-at-9pm-and-it’s-okay-because-it’s-summer weeknight meals hit the skids. One might wonder why one little acorn falling from a tree could cause such a flip flop in my mood, but with that one little nut, I was jarred out of my summer vacation trance with the realization that fall is almost here. When it hit my windshield, I heard the “ping” from inside the car, and my sunny summer disposition came to a screeching halt. The other day an acorn nut fell from one of the scrub oak trees that create an awning over my driveway. Add a little extra sauce to lock in the flavor and moisture and keep them from becoming dry.Thinly sliced beef cooked in a Korean marinade tops bowls of rice heaped with fresh vegetables, herbs, and a spicy mayonnaise sauce made with chili paste for a super easy and flavorful weeknight dinner or lunch. Reheat in the oven for 19 to 15 minutes in a 350 degree oven. The recipe can be frozen for up to three months in an airtight container. Store the leftovers in an airtight container or cover well with plastic wrap and/or foil and store for up to 5 days. Prepare the marinade and have it ready to go when you wish to make this meal. Prep and Storage Tips for this Korean Style Pork Chops MAKE THIS RECIPE AHEAD OF TIME Allow to rest for a few minutes before serving. Lastly, cook for 6 more minutes, or until the pork reaches an internal temperature of 160 degrees. Flip the chops over and add the reserved marinade to the pan. Remember to discard the remaining marinade left in the bowl. Heat the olive oil in a large skillet over medium-high heat. Then reserve the remaining half of the marinade. STEP 1: WHISKįirst, in a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce and then pour half of marinade over the pork chops and allow to sit for 10 minutes. These are the basic steps for making asian pork chops. Please refer to the recipe card below for more detailed instructions and nutrition information and cooking time. Sweet Chili Sauce: A simultaneously sweet, savory, tangy and spicy sauce incorporating red chilies, garlic, ginger, sugar and vinegar.Sesame Oil: It has a beautiful flavor and a great smoke point.Garlic: Two cloves of fresh mince garlic.Soy Sauce: A low sodium or soy sauce alternative can be a replacement for this recipe. ![]() Pork Chops: Thin, boneless pork chops but bone-in can be a substitute.Makes Great Leftovers: Make extra for additional meals or wonderful leftovers.Family Friendly: Sticky and sweet these will become your families favorite way to eat pork chops.Easy Ingredients: All found in pantry or fridge.30 Minute Meal: A quick and easy 30 minute meal.This quick 30 minute meal is very versatile and can add some pizzazz to any dinner night. You don’t have to do a full on Pulgoki ( Korean Barbeque) to enjoy these delicious pork chops. The Asian flavors of fresh ginger and sweet chili sauce will really wake up your taste buds. What We Love About This Korean BBQ Pork Chops Recipe By subscribing, I consent to receiving emails.
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