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!
To achieve the perfect texture and avoid burning your sauce, brush it on and then flip the meat during the last 10 minutes of cooking. Remember, if you add the sauce too late, it may not thicken and caramelize properly, so aim to stay within that 10-minute sweet spot.
Preheat grill to medium high. Baste seasoned steaks with sauce and grill 2 minutes, flip and baste with more sauce. Repeat, flipping and basting every two minutes until steaks have reached 125 -130°F for medium rare (3-4 times). Allow to rest at least 5 minutes before serving.
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.
An essential component for Korean barbecue, ssamjang is a simple, stir-together dipping sauce that balances its salty, sweet, spicy, bitter, and savory ingredients. Fresh garlic and scallions provide an allium bite that cuts through the savory richness of the doenjang and gochujang in the sauce.
Whether you're working with breasts, thighs, drumsticks, or wings, pat the meat dry. This is especially important for skin-on chicken or marinated pieces, as this can help sauce to stay put. Applying a rub can also be useful, much like working with a thicker sauce.
The short answer to this question is — yes.Of course you can use a BBQ sauce – whether it's Texas BBQ sauce, smoky BBQ sauce, or any other kind – as a marinade!
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!
While you can put some BBQ sauce on the chicken before it touches the grill, be sure that you don't slather it on. Barbecue sauce typically contains sugar that will brown faster than the meat. This can make it difficult to tell when the chicken is done.
To accomplish this, simply use a BBQ basting brush to apply the sauce toward the end of the cook (aim to have it on for about 10 minutes). Don't be afraid to add a few extra coats of sauce as the clock winds down if you like a really sticky outer layer.
Adding garlic or onion powder are standard flavors for barbecue, but get a little creative and try out different chile powders, peppers, cumin, or dried herbs to add body to the sauce.
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.
Gochujang sauce is most often used in Korean recipes, but its sweet, spicy umami flavor is so delicious that you'll want to drizzle it over everything! As far as flavor goes, there's nothing like gochujang sauce.
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.
According to Livestrong, you can turn any sauce or liquid into a glaze by carefully boiling it to reduce the water content, leaving it thicker as the water evaporates; but (as Olive Nation asserts) this is technically just a reduction — a thicker sauce with concentrated flavors.
Slap your meat on the grill: Place your uncooked, fully thawed meat on the grill directly above the heat source, then close the lid. Allow the meat to stay put for around 3 minutes. Flip your meat: Flip the meat, close the lid and allow the meat to cook for another 2-3 minutes.
You have to give the meat time to sear to a dark caramelised brown before you turn it. It is also a good idea to let your meat rest at room temperature prior to cooking and to pat it dry with absorbent kitchen paper. This will help the meat cook evenly and get rid of any excess moisture.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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