Korean Style Pork Chops

Just a quick share here from dinner tonight! When I find a recipe that keeps the kids asking for more that is how I classify it as a “hit!” I’m also a super fan of recipes where I have the ingredients on hand, because taking 3 boys into a store…not happening for this girl. Hope you like this one as much as we did!

  • 4 pork chops, boneless
  • 1 tbsp Napoleon olive oil
  • 1/4 cup soy sauce
  • 2 tbsp Clearly Organic Honey
  • 4 cloves garlic minced
  • 1 tsp sesame oil
  • 1 tsp ginger minced, I just used a couple teaspoons of ground
  • 2 tsp Huy Fong sriracha sauce
  • black pepper to taste
  1. Preheat oven to 400 F degrees.
  2. In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
  3. Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
  4. Place in a cooking dish, or if your skillet is oven safe for about 10 more minutes to roast.

These were so easy and I like that the skillet cooking added some blackening and crunch to the chop. My only regret with these is that I didn’t make more. Paired with a roasted carrot and a Nature’s Earthly Choice Barley & Lentil blend.

I had a meeting last week with Nature’s Earthly Choice some this is some product research and sampling into a new line.


Viola’! Chops, roasted carrots and barley & lentils.