Marinate the pork chops for at least 4-6 hours (ideally overnight) to allow the gochujang, soy sauce, and sesame oil to deeply penetrate the meat and develop complex Korean flavors.

Remove excess marinade from the pork chops and pat them completely dry before stovetop searing to achieve a beautiful caramelized crust instead of steaming the meat.

Toast the sesame seeds separately in a dry pan, then sprinkle them only after cooking is complete to preserve their nutty flavor and prevent them from burning during the high-heat cooking process.

Let the finished pork chops rest for 5 minutes after removing from the oven to allow carryover cooking and ensure the juices redistribute, keeping the meat tender and succulent.

The bone conducts heat more evenly and adds flavor to the meat—sear bone-side down first to create a protective crust that prevents sticking and ensures even cooking in the oven.