Korean Pork Chops

submitted by Amy Irving

How lucky I am to have chef David Liederman teach me how to cook (David of David’s Cookies) But it’s his wife Susan who slips me the easy delicious recipes for everyday.

Feel free to riff on this any way you want

Makes 4 pork chops (or you could do chicken breasts)


  • 4 bone-in pork chops

For Marinade:

  • ½ c. orange juice

  • ½ c. orange marmalade

  • 4 cloves garlic, chopped or put through press for stronger flavor

  • 3 T. soy sauce

  • 2 T. brown or white sugar

  • 2 T. rice vinegar

  • 1 T. sesame oil

  • 2 t. Asian chili paste (I use a Chinese chili paste with garlic; you could use something similar thing, e.g. Sambal Oelek)


Combine marinade ingredients and put in a ziplock bag with the pork chops, making sure they are thoroughly coated. Refrigerate for at least an hour. I prep mine in the morning and leave them all day.

Remove chops from bag and put marinade in a small saucepan.

Broil or grill pork chops, about 2-3 min. per side, until done (145 degrees F)

Bring marinade to a boil and boil for a couple of minutes.

Serve chops with rice or noodles and pour sauce over all.

You may garnish with toasted sesame seeds, but I never have them.

Now, if you don't have orange juice, no problem add a little white wine. What the juice does is give the sauce needed acid. If the orange marmalade is very sweet, you may want to cut back on the sugar or omit it entirely (taste!). If you don't have orange marmalade try another kind of jam. You really can't go wrong.

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