Do you ever feel like you need a time out? The school year started and I really thought things would naturally sink back into a routine. I’ve been so busy lately I feel like time is flying by. I’m thankful to have a good core around me to keep me balanced and focused on what needs to be done first without being overwhelmed.

Pork chops are something I don’t make all the time and I always forget how easy they are to whip up something different. I made the marinade ahead of time and popped in the pork before we headed out the door to practice. Usually I would have grilled the meat and I think it would have been a smidge better, but while multitasking I decided to just cook them via the cast iron pan.

Korean Style Pork Chops
(Adapted from Jo Cooks)

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4 pork chops
1 tbsp olive oil
1/4 cup soy sauce low sodium
2 tbsp honey
4 cloves garlic minced
1 tsp sesame oil
1 tsp ginger minced
2 tsp sriracha sauce
black pepper to taste

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.

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