Korean Pork Chops

Korean Pork Chops
Servings: 4 Yield: servings Prep 15 mins Marinate 1 hr Grill 4 mins or broil Cook 5 mins


  • 1/3 cup orange juice
  • 1/2 cup orange marmalade
  • 4 cloves garlic, chopped
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons Asian chili paste
  • 4 bone-in rib pork chops (about 7 oz each)
  • 8 ounces sugar snap peas
  • 4 ounces angel hair pasta
  • 1 teaspoon toasted sesame seeds

Make It

1. In a ziplock bag, combine orange juice, marmalade, garlic, soy sauce, brown sugar, vinegar, sesame oil and chili paste. Add pork chops, seal bag and marinate in refrigerator 60 minutes.

2. Heat a stovetop grill pan to mediumhigh or broiler to high. Remove chops from plastic bag, reserving marinade. Grill or broil chops 2 minutes per side or until internal temperature reaches 145 degrees . Place marinade in a small saucepan and boil 5 minutes.

3. Meanwhile, bring a large pot of lightly salted water to a boil. Add snap peas and cook 1 minute. Stir in angel hair and cook 2 minutes. Drain. Place in a bowl, toss with 2/3 cup of the reserved marinade and sprinkle with sesame seeds.

4. Serve pork chops with noodles, snap peas and remaining marinade.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 492, Fat, total (g): 15, chol. (mg): 85, sat. fat (g): 4, carb. (g): 47, fiber (g): 2, pro. (g): 36, sodium (mg): 628, Percent Daily Values are based on a 2,000 calorie diet.