These grilled pork chops are slathered in my Korean BBQ sauce recipe making this one of my favorite grilled pork chop recipes. The chops are bursting with flavor and so juicy!
So, I’m curious. In your house, who does the majority of the grilling?
Around here, it tends to be me.
My husband takes over when we have a big group of people over for a cookout and I’m not sure if that’s because he’s trying to help me out as I’m usually finishing up the side dishes or if it’s because he has to be all manly and strong (cooking over an open flame = manly and strong) in front of his guests.
Either way, I am happy to hand over grilling responsibilities every now and then.
Of course, I really don’t mind grilling myself. It’s generally a really simple way to get dinner on the table. Turn the grill on, let it preheat, slap some meat on there, and flip a few times. Easy, right?
Grilling pork chops is so easy!
It’s especially easy when you start with Smithfield pork chops, which is one of the reasons I’m so excited to have partnered with them this year. Their pork chops come all seasoned up in the package which makes the prep work super minimal.
I started this grilled pork chop recipe with the Smithfield Hickory Smoked Brown Sugar Boneless Center Cut Pork Chops. The prep work is basically done for you and this is a totally hassle free, flavor filled option for a busy night!
Of course, if you’ve got an extra 10 minutes to spare, you can be slathering these pork chops with my Asian inspired Korean BBQ sauce. This sauce is full of soy sauce, garlic, and brown sugar, so you know it’s packing some flavor.
It’s also got a good bit of sambal oelek in there to give it some spice. I love the bright, clean flavors of sambal oelek, but you can substitute sriracha if that’s what you have on hand. They’re very similar as far as spiciness, but sriracha has a much stronger garlic flavor. Both are tasty!
I love the way this salty, savory sauce works with the sweetness of the brown sugar already on the pork chops. Divine!
You’ll want to be sure to use low sodium soy sauce or else this is going to get quite salty.
This whole recipe is ready in less than 30 minutes! I like to serve this grilled pork chop recipe with white rice for a more Asian thang, but it’s also really good with my mama’s easy coleslaw recipe or these oven roasted green beans.
These grilled pork chops are perfect slathered in my Korean BBQ sauce recipe!
Smithfield is also challenging you to see what you can do with Marinated Fresh Pork to get a flavorful meal ready in about 30 minutes with their “Real Flavor, Real Fast” contest. For more 30-minute meal preparation ideas, and to submit your original tip for a chance to win greatprizes, head to www.SmithfieldRealFlavorRealFast.com.
These grilled pork chops are slathered in my Korean BBQ sauce recipe making this one of my favorite grilled pork chop recipes. The chops are bursting with flavor and so juicy!
The main difference between Korean BBQ sauce and a more traditional American BBQ sauce is going to be the base. That's because this sauce uses soy sauce as a base rather than your American tomato-style base. Because of this, it's going to be a thinner sauce with a bold savory flavor and a punch of heat.
An essential component for Korean barbecue, ssamjang is a simple, stir-together dipping sauce that balances its salty, sweet, spicy, bitter, and savory ingredients.
That would be when the meat is about 10 minutes away from being done. You want to give the sauce enough heat to begin to caramelize, adding rich flavor, but not enough heat where it will reach the burning stage. Begin brushing on the sauce, adding two or three more coats until you remove the meat from the grill.
The best method for getting BBQ sauce to stick on meats. Is to apply the sauce after the meat has been mostly cooked. This ensures the surface is going to be done releasing moisture and has enough texture for the sauceto hold onto. Add the BBQ sauce before the last 10 – 20 minutes of cooking.
Korean BBQ is also known for its distinctly sweet taste, calling for ingredients like soy sauce, sugar, garlic, sesame and oil. For the ultra-adventurous, some recipes use pear and honey for an even more sophisticated flavor profile.
How To Use It: To use this premade sauce, prepare your meat as desired (usually thinly sliced beef). Add enough bulgogi sauce to coat the meat and marinate at least 30 minutes to 1 hour or up to overnight before cooking on the grill or in a frying pan.
The definitive examples include ganjang (soy sauce), doenjang (soybean paste), and gochujang (chili paste). Traditional Korean sauces all start with meju, which is made by pounding cooked soybeans and shaping them into blocks that are then fermented.
Focus on searing the meat and then cooking it until it reaches a safe inside temperature at the thickest part. Sauces are best applied near the end of cooking to prevent burning. Only baste it with sauce during the final five minutes of cooking. The taste will blow you away without any burned mess on your grill.
２． Use it to marinate or flavor raw meat before cooking. Simply drizzling this sauce over grilled meats can make the usual yakiniku or steak even more delicious! If you haven't tried using it to marinate meats yet, now's the time to start!
Try adding some barbecue sauce mix, or any other seasonings you like. Some popular choices include mustard, garlic powder, paprika, salt, or brown sugar. Worcestershire sauce is also a popular additive to help with the flavor.
Add a few glugs of Frank's RedHot or Louisiana-style Crystal. Or any other spicy condiment, really: swirl in some sambal oelek, gochujang, or harissa. Play with the smoky notes found in a can of adobo sauce, or the citrus flavors in Cuban mojo. Another source of smoky flavor: smoked paprika.
As opposed to American-style BBQ sauce, which is tomato-based, the primary ingredients in Korean-style BBQ sauce are soy sauce, ginger, garlic, and rice vinegar. Right off the bat, though, you'll notice flavor similarities between the two sauces - there's tang and acidity, umami, saltiness, and a hint of sweetness.
Taste. While American BBQ mostly has a smoky flavor focusing on vinegar-based sauces, Koreans prefer more savory-sweet marinades. The most commonly used ingredients are sesame oil, sugar, soy sauce, garlic, and honey. Like sesame and soy sauce, some of them are unique to Asian cuisine due to their geographical location ...
A traditional Korean sauce, it has a bold sweet/spicy/umami flavor with an underlying funk. This delicious, distinctive taste comes from gochujang, a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
