Korean Slow Cooker Pork Chops Food

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.

GOCHUJANG PULLED PORK IN THE SLOW COOKER

Steps:

• Combine gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper together in a large bowl and mix well.
• Dredge pork in the gochujang sauce on all sides. Pour sauce into a slow cooker and add the pork. Spoon some of the sauce on top of the pork. Cover and cook on Low until pork roast shreds easily with a fork, about 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place roast in a large bowl and shred the meat with 2 forks. Pour the sauce from the slow cooker into a pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
• Mix 1 tablespoon butter and flour in a small bowl; combine with the sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
• Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
• Toast in the preheated oven until golden brown, 5 to 7 minutes.
• Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.

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.

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).