Crispy Glazed Korean Pork Chops: Quick Weeknight Delight with Gochujang
By Emma Collins
Servings
4
The key feature of this dish is the thick-cut pork chops, specifically one inch thick as well as pink for ideal tenderness. This dish yields crispy-glazed Korean pork chops for dinner. These chops are both savory as well as slightly spicy, making them suitable for those weeknight dinners.
You’ll need basic ingredients like gochujang for heat and honey for the sweetness. Moreover, one will require cornstarch specifically for the purpose of creating a crispy coating. These basic choices help with making the dish flavorful. These are achieved through the requiring of long cooking times or complex techniques.
Fry the pork chops in a pan over heat until they achieve a golden brown color, ensuring that they reach an internal temperature of 145°F for safety. A common issue that occurs is overcrowding in the pan, which consequently leads to steaming rather than frying; therefore, it is advisable to work in batches for achieving that crunchy texture.
Serve the chops right after glazing for optimal crispness, paired with steamed rice that absorbs the sauce together. Leftovers tend to maintain great flavor, although the crust typically tends to soften with time. Using a skillet for reheating assists in regaining the crunch of food after cooking.
Why this recipe works
- Requires only simple ingredients like gochujang and honey, so anyone can make this mouthwatering dish without needing to run to the store for more supplies.
- Makes use of cornstarch in order to achieve a delightful crunch in a variety of dishes. This results in a crispy coating that stands resilient against the spicy glaze on it.
- Cooks in about 15-20 minutes, which turns it into an ideal option for busy weeknights when you must get dinner on the table fast.
- Ideal for family meals, given that the sweetness of the glaze particularly appeals to kids, while adults genuinely appreciate the depth of flavor within it.
- Versatile enough to substitute pork with tofu or mushrooms, this option meets different dietary needs. It accomplishes this by preserving the essence of the dish.
- Leftovers may be reheated in a skillet so as to successfully restore their desired crispiness. This method allows diners to enjoy this delicious dish even on the following day.
Ingredients
- •4 centimeter boneless pork chops (1 inch thick, about pink and firm)
- •1 cup cornstarch
- •2 tablespoon vegetable oil (for frying)
- •3 cloves garlic (minced)
- •1 tablespoon fresh ginger (grated)
- •3 tablespoon gochujang
- •2 tablespoon soy sauce (low-sodium)
- •1 tablespoon honey (clear honey is best)
- •1 tablespoon apple juice (or water)
- •2 green onions sliced (for garnish)
- •1 teaspoon sesame seeds (toasted, optional)
Instructions
- 1
Pat the pork chops dry with paper towels and season both sides lightly with salt and pepper.
- 2
Dredge the chops in cornstarch, pressing to coat them evenly on all sides.
- 3
Heat vegetable oil in a large skillet over medium-high heat until hot.
- 4
Fry the pork chops for 3-4 minutes on each side until golden brown and crispy.
- 5
Remove the chops and set aside on a wire rack.
- 6
In a small saucepan, combine gochujang, soy sauce, honey, garlic, ginger, and apple juice, whisk together, and simmer slightly.
- 7
Return the pork chops to the pan, pour the glaze over them, and toss to coat evenly.
- 8
Garnish with green onions and sesame seeds, and serve immediately.
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