Korean Slow Cooker Pork Chops Recipe - Allrecipes.com
Korean Slow Cooker Pork Chops Recipe
  • READY IN 5+ hrs

Korean Slow Cooker Pork Chops

Recipe by  

"I started off with another recipe on this site but wound up changing so much that I think it needs it's own mention. The bean paste makes it a little bit spicy. Sauce was great over rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    5 hrs
  • READY IN

    5 hrs 10 mins

Directions

  1. In the crock of a slow cooker, stir together the garlic, chicken broth, bean paste and soy sauce. Season the pork chops with salt and pepper, and place them in the crock. Turn to coat with sauce. Cover, and cook for 5 hours on the Low setting.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2006

I followed the recipe to the book and it's delicious! But a little too salty so instead, I used 2/3C chicken broth and 1/3C soy sauce (I use premium soy sauce, which is saltier) to balance out. Another time I tried 3/4C chicken broth and 1/4C soy sauce - makes the recipe a little bland but if you're watching your sodium intake, this might be a good option. I have made this 5X already and e-mailed it to all my crock pot friends. Way to go!

 
Most Helpful Critical Review
Mar 20, 2007

These were way too salty and according to my Korean boyfriend, not Korean. He said that to make the recipe more authentic (and less salty) sugar should be added to the broth.

 

24 Ratings

Dec 14, 2006

Good slow cooker recipe. I used low sodium soy sauce and chicken broth, but tripled the quantities of both because our slow cooker is 5 quart oval and I didn't want the liquid to burn on the sides of the pot. Also added in an extra tbls. of paste and doubled the garlic. We made 8 medium thickness pork chops. They were very tender and flavorful. We served them with simple steamed mixed vegetables on the side.

 
Jun 05, 2012

I used extra bean paste because I love spicy food and I used 2/3 chicken broth and 1/3 soy sauce as recommended by another user.

 
Mar 23, 2011

5 star w/ suggestions from others. Here's how to take a 4 star & make it 5 star: (1) use 1/2 c. low sodium chicken broth; (2) sub Ponzu (seasoned soy sauce) for soy sauce. Ponzu had 400mg sodium / svg, lite tarmari has 700 mg sodium and regular soy sauce has 900+mg sodium. That's it. Has a GREAT flavor, pork chops shredded apart and are neighbors at the condo wanted to know what smelled so good. We served over Jasmine rice with stir fried mixed veggies. The "zucchini and onion stir fry" recipe from this site is really good with this too. Thanks for sharing. We had to find the Korean chile paste at a local Asian market since Whole Foods, Earthfare and local Ingles didn't have it but it was worth the hunt to get it!

 
Nov 01, 2006

This recipe started off with a great flavor, and by the end of the chop, It was so salty, we couldn't eat it anymore. I used both low sodium broth and soy sauce, so I'm not sure what happened...

 
Mar 02, 2009

Like the other postings, this was just too salty. I used low sodium soy sauce and even added sugar. Not a recipe I will try again.

 
May 08, 2008

Yum! I am always looking for korean flavered dishes to serve to my korean husband..This was easy and delish! I followed the recipe to a tee except that i added a splash of sesame oil. My husband even asked to take the left ivers for lunch the next day =)

 

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Nutrition

  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 1311 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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