Thick Cut Pork Chops with Super Easy Bulgogi-Inspired Sauce
Our family loves the flavor of bulgogi marinade, but 1) I didn't get an early enough start on dinner to marinate and 2) I didn't feel like dealing with the sticky, burnt caramelized mess of putting the marinade into a 400F oven with the thick cut chops...
So I made this super easy sauce to go over the pan-seared, oven roasted pork chops, and it was a hit!
If you prefer chicken breast or steak, you could do that as well, and it would be delicious.
I served it with steamed jasmine rice and this slaw:
https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw
And this flavor combo always goes over well in our house.
We like to balance out our protein consumption with other components, so two chops sliced up makes enough for four moderate servings.
If you'd like to make the chops the centerpiece of the meal, you could easily double the recipe to make four much bigger meat servings.
My daughters asked me to save the leftover sauce to eat with more steamed rice later. (It is pretty tasty!)
Thick Cut Pork Chops with Super Easy Bulgogi-Inspired Sauce
Our family loves the flavor of bulgogi marinade, but 1) I didn't get an early enough start on dinner to marinate and 2) I didn't feel like dealing with the sticky, burnt caramelized mess of putting the marinade into a 400F oven with the thick cut chops...
So I made this super easy sauce to go over the pan-seared, oven roasted pork chops, and it was a hit!
If you prefer chicken breast or steak, you could do that as well, and it would be delicious.
I served it with steamed jasmine rice and this slaw:
https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw
And this flavor combo always goes over well in our house.
We like to balance out our protein consumption with other components, so two chops sliced up makes enough for four moderate servings.
If you'd like to make the chops the centerpiece of the meal, you could easily double the recipe to make four much bigger meat servings.
My daughters asked me to save the leftover sauce to eat with more steamed rice later. (It is pretty tasty!)
Cooking Instructions
- 1
Preheat your oven to 400F. Then, in a small saucepan, combine the sugar, low sodium soy sauce, liquid, and crushed garlic, and turn the heat on to medium, letting the sauce come to a simmer for a couple of minutes until all the sugar is dissolved.
- 2
Add your toasted sesame oil and let the sauce simmer for another minute.
- 3
Preheat an oven safe pan to high and sear the chops for 2 minutes per side.
- 4
- 5
Put the pan in the oven and let the chops roast for somewhere between 9 to 15 minutes, depending on the thickness of the chops and your desired doneness. Ours were about 1-inch thick and I'd already taken them out of the fridge for about 45 minutes, so they came out medium after 10 minutes. (Which is actually *slightly* more cooked than I like white meat pork chops.)
- 6
While the chops are roasting in the oven, bring your sauce back up to a gentle simmer over low heat.
- 7
When the chops are done, take them out of the oven and let them rest for 5 to 10 minutes before slicing them into roughly 1/3" thick slices.
- 8
Place them on your serving platter, making sure to pour any of the juices left from slicing the chops over the slices (extra flavor!). Then pour the bulgogi sauce on top.
- 9
Garnish with chopped green onions and enjoy!
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