Korean Pork Chops
Pan-seared pork chops with a sweet and spicy Korean-style BBQ sauce. Serve with mashed potatoes and sautéed vegetables.
- Cook Time 15 mins
- Ingredients 7
- Serves 2
- Chef John Surla
- Large Frying Pan
- Oven Mitt
Preheat your oven to 170°F. Heat a large skillet over MEDIUM-HIGH heat and pour 1 TBSP of oil or butter into the skillet. After 1 minute, add the vegetables, sprinkle with salt & pepper, and sauté for 2-4 minutes, stirring occasionally.
Next, turn the stove down to MEDIUM heat, add 1/3 cup of water to the skillet, cover with a lid, and let the vegetables steam for 2-3 minutes or until tender. Divide the vegetables onto the plates and place in the oven to keep warm. Discard the remaining water from the skillet before moving to step 3.
Heat the same pan over MEDIUM-HIGH heat for 1 minute and then add 1 TBSP of oil to the pan. Sprinkle both sides of the pork chops with salt & pepper and carefully add the pork chops to the hot pan. Cook the pork chops for 2-4 minutes on each side. While the pork chops are cooking, heat the side dish in the microwave. Follow heating instructions on the box.
Cut open the sauce pouch, pour the sauce into the pan, and let simmer for 1-3 minutes or until internal temperature of the pork chops reaches a minimum of 155°F.
Using an oven mitt, carefully remove the plates from the oven and portion the side dish onto the plates with the vegetables.
Portion the pork chops onto the plates and cover with the remaining sauce from the pan.