Korean Slow Cooker Pork Chops Recipes

KOREAN STYLE PORK CHOPS

Steps:

• Preheat oven to 400 F degrees.
• 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.
• 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.
• Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.

SLOW-COOKER KOREAN BARBECUE PORK SHOULDER

Steps:

• In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
• Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
• Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.

KOREAN PORK CHOPS

Steps:

• In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce.
• Pour half of marinade over the pork chops and allow to sit for 10 minutes.
• Reserve the remaining half of the marinade.
• Heat olive oil in a large skillet over medium-high heat.; add pork chops to skillet, discard the marinade left in the bowl.
• Cook chops until browned on one side, about 6 minutes.
• Turn the chops over and add the reserved marinade to the pan.
• Cook for 6 more minutes, or until the pork reaches an internal temperature of 160 degrees.
• Allow to rest for a few minutes before serving.

GRILLED KOREAN PORK CHOPS (OMAC)

Steps:

• Mix all ingredients except chops.
• Put chops in a flat Pyrex baking dish and pour marinade over it; cover and refrigerate for at least 1 hour to overnight.
• For OAMC: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
• Place the bag on a refrigerator shelf to thaw.
• To cook: Follow cooking directions.
• When ready to cook, discard marinade and grill chops until done (160°F on a meat thermometer).

KOREAN SLOW COOKER PORK CHOPS

Steps:

• In the crock of a slow cooker, stir together the garlic, chicken broth, bean paste and soy sauce. Season the pork chops with salt and pepper, and place them in the crock. Turn to coat with sauce. Cover, and cook for 5 hours on the Low setting.

KOREAN SLOW COOKER PORK CHOPS

Steps:

• In the crock of a slow cooker, stir together the garlic, chicken broth, bean paste and soy sauce. Season the pork chops with salt and pepper, and place them in the crock. Turn to coat with sauce. Cover, and cook for 5 hours on the Low setting.

SLOW COOKED ORIENTAL PORK CHOPS

Steps:

• In pan, brown chops both sides in oil then transfer to crockpot.
• Add garlic to drippings in pan, cook and stir about 1 min or until golden brown.
• Stir in soy sauce, broth, brown sugar, pepper flakes and cook and stir until dissolved.
• Pour over chops, cover& cook 7-8 hours on low heat.
• Remove chops.
• Combine corn starch& cold water until smooth and stir into slow cooker.
• Return chops, cover, set to high heat and cook for 20 minutes.
• Serve over white rice or with a boxed oriental style rice.