Korean Pork Chops

• 1/3 cup soy sauce or tamari
• 3 tablespoons brown sugar
• 3 tablespoons gochujang or 1 Tbsp. sriracha style hot sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic
• 4 bone-in pork chops about 1-inch thick
• 3 teaspoons canola oil divided
• sesame seeds for serving
• green onion minced, for serving

1. Place the soy sauce, brown sugar, Gochujang, rice vinegar, and sesame oil in a gallon-sized plastic storage bag.
2. Peel and smash the garlic cloves. Add to the plastic storage bag.
3. Place the pork chops in the plastic storage bag. Seal the bag, and shake to coat the meat. Transfer the bag to the refrigerator, and marinate for at least 2 hours, or up to 8 hours.
4. Preheat the oven to 350u0b0F.
5. Spray a 9x13-inch glass casserole dish with nonstick cooking spray. Remove the marinated pork chops from the refrigerator.
6. Set a large skillet over medium-high heat and pour in 1 1/2 tsp. of canola oil. Once the oil is shimmering, place two pork chops in the skillet. Sear the pork for 2-3 minutes, undisturbed, until browned on the bottom. Flip the chops, and sear for an additional 2 minutes on the other side. Transfer the pork chops to the casserole dish.
7. Repeat the searing process with the remaining oil and pork chops. Pour the leftover marinade over the pork chops into the casserole dish.
8. Bake the pork chops for 9-11 minutes on the middle rack of oven, until the meat reaches an internal temperature of 140u0b0F.
9. Pro tip: Using boneless pork chops? Keep an eye on them, as they will cook faster than bone-in pork chops.
10. Check to see that pork chops are done. Remove from oven or add time as needed.
11. Allow the pork chops to rest for 3 minutes. Plate the pork chops and serve immediately, garnished with sesame seeds and minced green onion, if desired.

soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, canola oil, sesame seeds for serving, green onion

Taken from www.yummly.com/recipe/Korean-Pork-Chops-2465568 (may not work)