When I think of the dinners that my parents served us when we were growing up, a handful of things come to mind. There was a rotation of Hamburger Helper, kielbasa and cabbage, a spin through the drive-through at Micky D’s, and grilled pork chops, among a few other things. The pork chops were, by far, my least favorite. They were tolerable at the time doused in ketchup, but let’s just it took me a long time to come around to cooking them myself as an adult.
I think pork chops got a bad reputation in a lot of homes for one main reason: they were overcooked! I remember our pork chops being so dry (hence the ketchup) and just not very exciting. My husband had the same experience and, as a result, claims he just doesn’t like pork chops.
Lucky for us, these Grilled Korean Glazed Pork Chops are neither dry nor flavorless! These pork chops are loaded with flavor from a zippy Korean marinade of soy sauce, Korean gochugang, garlic, ginger, honey, and sesame oil. You can marinate them for a quick 20 minutes, or a few hours to really let the flavor soak in. My favorite tip when grilling with marinades is to set about a quarter of it aside and brush it over the grilled meat, for an extra boost of flavor!
To make sure these pork chops weren’t overcooked, I utilized one of my all-time favorite kitchen tools – the meat thermometer. This is really the only way to ensure complete accuracy when you are cooking meats, and that’s no different when you are grilling pork. The cooking recommendations for pork have changed throughout the years. These days the National Pork Board recommends cooking pork chops to 145-160 degrees for flavor and safety. I prefer mine on the well-done side, so I cooked mine to 155 degrees, and they were perfect for me.
These Grilled Korean Glazed Pork Chops were a hit with my husband and me. My husband said these changed his mind about pork chops!