Korean Bbq Pork Chops Recipes

Steps:

• Preheat a grill to medium-high heat. Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger and grated garlic in a small bowl. Reserve 2 tablespoons for the vegetables and then stir in the hoisin sauce. Set half aside for serving with the cooked pork chops and stir in 1 to 2 tablespoons water.
• Sprinkle the pork chops on both sides with 1/2 teaspoon each salt and pepper for all 4 chops. Place the pork chops and onions on a lightly oiled grill. Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side. Grill the onions until they are soft. Start brushing both the pork and the onions with the hoisin sauce mixture about halfway through grilling. Transfer the pork chops to a cutting board to rest for about 5 minutes and the onions to a bowl.
• Put the bok choy in a large bowl and cover with plastic wrap. Microwave until the center core has softened and can easily be pierced with the tip of a sharp knife, 3 to 5 minutes. Season the bok choy with 1/4 teaspoon each salt and pepper and grill until charred, 2 to 3 minutes per side. Add to the bowl with the onions and gently toss with the reserved 2 tablespoons ginger sauce. Serve the pork chops with the grilled vegetables and the reserved hoisin sauce mixture on the side.

Steps:

• To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade - do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately.

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

Steps:

• Mix the marinade together. *For lower sodium, use reduced sodium soy sauce, or light soy sauce.
• Trim all fat from boneless pork loin sirloin chops and cut into 1/3 to 2 inch pieces.
• Place meat in a baking dish and pour marinade over top. Cover and refrigerate for up to 2 hours.
• Heat a grill or a george foreman. Coat with cooking spray.
• Remove pork from marinade; place on grill. (Discard excess marinade.).
• Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 10 to 18 minutes.
• Serve over hot rice with steamed broccoli.

Steps:

• Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
• Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

Steps:

• Preheat oven to 350 degrees F.
• Line a 9x13 pan with foil.
• Place chops in pan.
• Pour sauce over chops just enough to cover.
• Flip chops over and pour remaining sauce over them.
• Cover pan with foil.
• Place pan in oven for 1 hour to 1 1/2 hours.
• Turn chops halfway through cook time and spoon sauce over chops.