Place the soy sauce, brown sugar, Gochujang, rice vinegar, and sesame oil in a gallon-sized zip-top bag.

Peel and smash the garlic cloves. Add to the bag.

Place the pork chops in the bag. Seal the bag, and shake to coat the meat. Transfer the bag to the refrigerator and marinate for at least 2 hours, or up to 8 hours.

Preheat the oven to 350°F.

Spray a 9x13-inch baking dish with nonstick cooking spray. Remove the marinated pork chops from the refrigerator.

Set a large skillet over medium-high heat and pour in canola oil. Once the oil is shimmering, place two pork chops in the skillet. Sear the pork, undisturbed, until browned on the bottom, 2-3 minutes. Flip the chops, and sear for an additional 2 minutes on the other side. Transfer the pork chops to the baking dish.

Repeat the searing process with the remaining oil and pork chops. Pour the leftover marinade over the pork chops into the baking dish.

Bake the pork chops on middle rack of oven until the meat reaches an internal temperature of 140°F, 9-11 minutes.

Check to see that pork chops are done. Remove from oven or add time as needed.

Allow the pork chops to rest for 3 minutes. Plate the pork chops and serve immediately, garnished with sesame seeds and minced green onion, if desired.