-
1
Place the soy sauce, brown sugar, Gochujang, rice vinegar, and sesame oil in a gallon-sized plastic storage bag.
-
2
Peel and smash the garlic cloves. Add to the plastic storage bag.
-
3
Place the pork chops in the plastic storage bag. Seal the bag, and shake to coat the meat. Transfer the bag to the refrigerator, and marinate for at least 2 hours, or up to 8 hours.
-
4
Preheat the oven to 350u00b0F.
-
5
Spray a 9x13-inch glass casserole dish with nonstick cooking spray. Remove the marinated pork chops from the refrigerator.
-
6
Set a large skillet over medium-high heat and pour in 1 1/2 tsp. of canola oil. Once the oil is shimmering, place two pork chops in the skillet. Sear the pork for 2-3 minutes, undisturbed, until browned on the bottom. Flip the chops, and sear for an additional 2 minutes on the other side. Transfer the pork chops to the casserole dish.
-
7
Repeat the searing process with the remaining oil and pork chops. Pour the leftover marinade over the pork chops into the casserole dish.
-
8
Bake the pork chops for 9-11 minutes on the middle rack of oven, until the meat reaches an internal temperature of 140u00b0F.
-
9
Pro tip: Using boneless pork chops? Keep an eye on them, as they will cook faster than bone-in pork chops.
-
10
Check to see that pork chops are done. Remove from oven or add time as needed.
-
11
Allow the pork chops to rest for 3 minutes. Plate the pork chops and serve immediately, garnished with sesame seeds and minced green onion, if desired.
