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Korean pork chops (daeji galbi)

(5.00/5 - 1 vote)


- 4 Pounds Thin-Cut Pork Chops
- 1 Serving of Hoisin Galbi Marinade
- 1 Green Onion, chopped
- 2 Serrano or Thai Peppers, minced


Step 1: Place pork chops into large zip-lock bag. Pour marinade over chops, seal bag, and make sure chops are evenly covered with sauce. Place bag on plate and refrigerate 4 to 24 hours. Be sure to flip bag over about halfway through marinating time.

Step 2: When ready to start cooking, remove chops from refrigerator and let stand 10 minutes. Chop onion and mince peppers, set aside.

Step 3: These can be pan fried, stove top grilled, or barbecued. Of course, being a Caveman and all, opt for the latter. Cook on a medium-high heat, taking care not to over-cook (4-5 minutes per side). If done right, the pork chops will be tender and flavorful. But, if over done they get tough and loose much of their delectability.

Step 4: When done, remove from heat. Garnish with chopped green onion and minced peppers. Served here with Sauteed Asian Vegetables and Garlic Mashed Potatoes.

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