Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, thick cut pork chops with super easy bulgogi-inspired sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Thick Cut Pork Chops with Super Easy Bulgogi-Inspired Sauce. If you haven't had a thick cut pork chop before, well, prepare to fall in love with pork chops. When ready, add the pork chops to the pan, laying away from you as to avoid any pesky hot oil popping up on you.

Thick Cut Pork Chops with Super Easy Bulgogi-Inspired Sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Thick Cut Pork Chops with Super Easy Bulgogi-Inspired Sauce is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have thick cut pork chops with super easy bulgogi-inspired sauce using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Thick Cut Pork Chops with Super Easy Bulgogi-Inspired Sauce:

1. Make ready Sauce:
2. Take sugar, depending on how sweet you like things
3. Get low sodium soy sauce
4. Take unsalted liquid - water or unsalted chicken, beef, or vegetable stock
5. Prepare garlic, crushed
6. Take toasted sesame oil
7. Make ready Chops:
8. Get thick cut pork chops, seasoned to taste with salt and pepper and rubbed with 1 teaspoon oil total
9. Make ready Garnish:
10. Take green onion, chopped

Thick cut boneless pork chops are pan fried and topped with a decadent Parmesan cream sauce with garlic and basil. We always knew that the key to pork chops with a deep sear is a screaming-hot pan. What we didn't know is that it's also the trick to producing a juicy, tender interior. We always knew that the key to pork chops with a deep sear is a screaming-hot pan.

Steps to make Thick Cut Pork Chops with Super Easy Bulgogi-Inspired Sauce:

1. Preheat your oven to 400F. Then, in a small saucepan, combine the sugar, low sodium soy sauce, liquid, and crushed garlic, and turn the heat on to medium, letting the sauce come to a simmer for a couple of minutes until all the sugar is dissolved.
2. Add your toasted sesame oil and let the sauce simmer for another minute.
3. Preheat an oven safe pan to high and sear the chops for 2 minutes per side.
5. Put the pan in the oven and let the chops roast for somewhere between 9 to 15 minutes, depending on the thickness of the chops and your desired doneness. Ours were about 1-inch thick and I'd already taken them out of the fridge for about 45 minutes, so they came out medium after 10 minutes. (Which is actually slightly more cooked than I like white meat pork chops.)
6. While the chops are roasting in the oven, bring your sauce back up to a gentle simmer over low heat.
7. When the chops are done, take them out of the oven and let them rest for 5 to 10 minutes before slicing them into roughly 1/3" thick slices.
8. Place them on your serving platter, making sure to pour any of the juices left from slicing the chops over the slices (extra flavor!). Then pour the bulgogi sauce on top.
9. Garnish with chopped green onions and enjoy!

What we didn't know is that it's also the trick to producing a juicy, tender interior. Juicy skillet fried thick-cut pork chops are a favorite in our house. Easy to make on a busy weeknight and fall-off-the-bone tender! I was flipping by Food Network the other day and managed to catch an episode of Good Eats where Alton Brown was busy searing a couple of thick pork chops in preparation for a few hours' roasting in a slow cooker. He had sliced apples and caramelized onions.

So that’s going to wrap it up with this exceptional food thick cut pork chops with super easy bulgogi-inspired sauce recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!