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Glazed pork chop served with rice and crisp shredded vegetables

30-Minute Dinners

Sticky Gochujang Pork Chop Rice Plates with Sesame Crunch Slaw

Juicy glazed pork chops, warm rice, and a cold sesame cabbage slaw—sweet, spicy, crunchy, and weeknight-fast.

Developed for DishGal · Updated 2026-08-20

30-Minute DinnersEasy Pork Recipes
Prep15 min
Cook18 min
Total33 min
Cost$4.45

Directions

  1. Make the glaze

    Whisk gochujang, honey, soy sauce, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, ginger, garlic, and 1 tablespoon water until smooth. Set aside 2 tablespoons in a clean bowl for finishing.

  2. Build the slaw

    Toss cabbage, carrot, cucumber, and half the scallions with the remaining 1 teaspoon rice vinegar, remaining 1/2 teaspoon sesame oil, sesame seeds, and a pinch of salt. Refrigerate while the pork cooks.

  3. Sear the pork

    Pat pork chops dry and season with kosher salt. Heat neutral oil in a large skillet over medium-high. Sear until deeply browned, about 3 minutes on the first side and 2 minutes on the second.

  4. Glaze safely

    Lower heat to medium-low. Brush the glaze from the original bowl over both sides of the chops and cook, turning often, until lacquered and the centers reach 145°F, about 3 to 6 minutes more depending on thickness.

  5. Rest and plate

    Rest the pork for 5 minutes. Brush with the reserved clean glaze, then serve with hot rice and cold slaw. Finish with the remaining scallions.

Why this works

Why it worksSearing before adding the sugary glaze builds a crust without burning the honey.
Why it worksA clean portion of glaze is reserved before it touches raw pork, making the glossy finish safe.
Why it worksCold vinegary slaw balances the rich pork and sticky sauce while adding real texture.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Compare on AmazonChef’s knifeA sharp, comfortable knife makes quick work of vegetables and herbs.See current options → Compare on AmazonNonslip cutting boardA roomy, stable prep surface keeps chopping organized.See current options → Compare on AmazonMixing bowlsA large bowl gives salads room to toss without bruising the ingredients.See current options →

Swaps & notes

Easy swaps

  • Use boneless chicken thighs and cook to 165°F.
  • Replace gochujang with 1 tablespoon sriracha plus 1 tablespoon tomato paste for a different but useful spicy glaze.
  • Serve over brown rice or cauliflower rice, or tuck the sliced pork and slaw into warm tortillas.

Cook notes

  • Pork chop thickness matters more than the clock; use an instant-read thermometer and stop at 145°F.
  • Gochujang brands vary in heat and sweetness. Taste the glaze and adjust with honey or vinegar.
  • Do not reuse any glaze that contacted raw pork unless it is boiled thoroughly.

Storage

Refrigerate pork, rice, and slaw in separate containers for up to 4 days. Reheat pork gently to avoid drying it out.

Questions

Is gochujang very spicy?

It is usually medium-spicy with fermented sweetness. Start with 1 tablespoon if your family prefers mild food.

Can I grill the pork chops?

Yes. Grill over medium-high heat, then brush on the glaze only during the final few minutes so it does not burn.

Can I meal-prep this?

Yes. Pack the slaw separately and add it cold after reheating the pork and rice.

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Sticky Gochujang Pork Chop Rice Plates with Sesame Crunch Slaw
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1. Make the glazeWhisk gochujang, honey, soy sauce, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, ginger, garlic, and 1 tablespoon water until smooth. Set aside 2 tablespoons in a clean bowl for finishing.
2. Build the slawToss cabbage, carrot, cucumber, and half the scallions with the remaining 1 teaspoon rice vinegar, remaining 1/2 teaspoon sesame oil, sesame seeds, and a pinch of salt. Refrigerate while the pork cooks.
3. Sear the porkPat pork chops dry and season with kosher salt. Heat neutral oil in a large skillet over medium-high. Sear until deeply browned, about 3 minutes on the first side and 2 minutes on the second.
4. Glaze safelyLower heat to medium-low. Brush the glaze from the original bowl over both sides of the chops and cook, turning often, until lacquered and the centers reach 145°F, about 3 to 6 minutes more depending on thickness.
5. Rest and plateRest the pork for 5 minutes. Brush with the reserved clean glaze, then serve with hot rice and cold slaw. Finish with the remaining scallions.