Gochujang Pork Chops
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Some nights, regular old pork chops just won’t do. If you want to amp up the flavor, mastering these gochujang pork chops is easier than you think—in fact, this recipe is so simple that it comes together in less than 30 minutes. With my tried-and-true method, you’ll get the juiciest chops with a perfectly smoky and caramelized glaze every time!
If you haven’t had Korean pork chops before, you’re in for a real treat. This is one of my family’s favorite recipes and one I make whenever I’m craving bold, punchy flavors without a lot of effort in the kitchen.
The smoky, grilled gochujang pork chops are full of savory heat, and I love pairing them with a fresh, herby watermelon salad. My daughter especially loves that contrast, and honestly, it’s what makes this meal feel so fun and memorable every single time.
Why this gochujang pork recipe works
Aside from the obvious (read: that it’s downright delicious) this gochujang pork is one of those recipes that might sound a little out there, but it just works! While pairing a smoky, spicy pork with fruit might seem unassuming, it’s an absolute winner.
Here are six reasons why:
- Easy flavor: The gochujang is packed with delicious flavor, and the honey, soy sauce, and rice wine vinegar make a delicious balance. They’re all simple and familiar ingredients that deliver an irresistible flavor.
- Contrast: It’s not just the marinade that’s balanced. It might seem like a bit of an oddball combination to serve meat with watermelon salad, but it totally works. The sweet watermelon helps to cool the spice in the pork chops and goes so well with the smoky grilled flavor.
- Simple prep: This recipe is minimal effort for maximum flavor. All you need to do is marinate, grill, toss the salad, and brush on the glaze. It’s super easy!
- Shake it up: I like busting out this recipe when I want to break up my dinner routine. Do you ever get a little stuck in a rut with meal planning? Yeah, THIS recipe will shake that up in the most delicious way possible.
- Time saver: The marinade doubles as the glaze – a quick broil transforms it, cutting down on prep time. Nothing goes to waste on my watch!
- Balance: The watermelon salad balances out the pork chops, which are full of enriching protein for a well-rounded meal. Finish it off with regular rice or cauliflower rice.
Are gochujang pork chops spicy?
Even though gochujang is a chili paste, it’s not overly spicy, so you can use quite a bit. In this recipe, I’ve used two tablespoons, which gives the pork chops a bit of heat and a lot of flavor.
What to eat with gochujang pork chops
Serve up your gochujang pork chops with a side mint watermelon salad and some rice. You can use basmati rice, cauliflower rice, or ginger rice! A nice little garnish is to use some sesame seeds and green onions.
If you don’t have watermelon on hand, you can also mix it up and serve beside other sides, like sauteed bok choy, an Asian salad, or roasted sweet potatoes with miso tahini butter.
Gochujang pork FAQs
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Where can I find gochujang?
Many supermarkets have gochujang paste in the Asian food aisle. Otherwise, check your local Asian grocer—keep your eye out for a red tub, as the packaging is usually red. If you can’t find any, you can always grab some online.
What else can I make with gochujang?
As you can tell by the amount of gochujang recipes on my blog, it’s one of my favorite seasonings! I have recipes for Korean chicken thighs, a Korean burrito, a gochujang pulled pork sandwich, crockpot Korean gochujang pork, the gochujang pulled pork Korean pizza, and bang bang cauliflower.
Can I make this without a BBQ?
You sure can! Simply use a grill pan instead.
Gochujang Pork Chops Recipe
Ingredients
Gochujang Pork Chops
- ¼ cup rice wine vinegar
- 2 tablespoons gochujang
- 1 tablespoon EACH: honey, oil, and soy sauce
- 4 pork chops
Herb Watermelon Salad
- 1 tablespoon rice wine vinegar
- ½ tablespoon EACH: honey and oil
- A generous pinch of sea salt
- 3 cups diced watermelon
- 2 tablespoons EACH: chopped mint, chopped cilantro, and feta cheese (see notes)
Instructions
- In a medium-sized bowl, whisk the rice wine vinegar, gochujang, honey, oil, and soy sauce. Place the pork chops in a shallow baking dish and pour the marinade over the top. Mix the pork chops around a little so they are covered in the marinade. Place them in your fridge and let them marinate for 1-12 hours.¼ cup rice wine vinegar, 2 tablespoons gochujang, 1 tablespoon EACH: honey, oil, and soy sauce, 4 pork chops
- Oil and heat your grill on high. You want your BBQ as hot as it can get.
- While your BBQ is preheating, make the rest of the dinner. Note: if you are serving this with rice, make that now.
- In a small bowl, make the salad dressing by whisking the rice wine vinegar, honey, oil, and salt. Place the watermelon, mint, cilantro, and feta cheese in a medium-sized bowl.1 tablespoon rice wine vinegar, ½ tablespoon EACH: honey and oil, A generous pinch of sea salt, 3 cups diced watermelon, 2 tablespoons EACH: chopped mint, chopped cilantro, and feta cheese
- Take the pork chops out of the marinade and pour the marinade into a small frying pan over high heat. Rapidly boil the marinade for 2-3 minutes, or until it has thickened and looks like runny BBQ sauce.
- Grill the pork chops for 3-4 minutes per side. Toss the watermelon salad with the dressing. Dig in!
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Hi there! Do you coat the pork chops with the thicker sauce before or after grilling them?
We like to brush it on afterward!
Hi, I made the Gochujang chicken thighs and they were outstanding. The fam absolutely loved em and totally devoured them! Luckily I doubled the recipe! I was wondering, for the porkchop recipe, what is the type of oil you use? Is it sesame or olive… or does it matter?
Chris
So happy you like the recipe! I used to use grapeseed oil but now usually use avocado oil. Any neutral flavored oil will work. 🙂
What a genius combination! I could seriously go for some savory watermelon usage right now, and I hate to admit I’ve never posted a watermelon recipe, either! Leo loves watermelon, too… I used to give him giant slices when he was teeny and he’d just sit there and somehow balance it and gnaw and gnaw and gnaw. Ha! I’d love to try this, and I am definitely looking into that paleo gochujang recipe!
I love that your little one loves watermelon as much as mine does! It’s so so good!!