Sheet-Pan Korean Pork Chops
Source: National Pork Board
PREP TIME
35 mins
COOK TIME
20 mins
SERVING SIZE
4
What You’ll Need
4 Prairie Fresh® bone-in pork chops1/4 cup honey1/4 cup hot-and-sweet-gochujang sauce2 teaspoons fresh ginger (grated)2 teaspoons seasoned rice vinegar1 teaspoon Asian toasted sesame oilnonstick cooking spray8 ounces broccolini spears3 rainbow carrots (medium, peeled and diagonally sliced 1/4 inch thick)3 tablespoons canola oiltoasted sesame seeds (for garnish, optional)sliced green onions (for garnish, optional)cooked rice (for serving)
Directions
Preheat oven to 425 F. Pat pork chops dry with paper towels.
For the glaze, in a small bowl stir together honey, gochujang sauce, ginger, rice vinegar and sesame oil; set aside 1/3 cup.
Lightly spray 2 large rimmed baking pans with cooking spray. Place chops on one of the prepared pans. Brush pork chops with remaining glaze mixture.
In a large bowl toss broccolini and carrots with enough canola oil to lightly coat. Place in a single layer on the other prepared pan.
Roast pork chops and vegetables for 15 to 20 minutes or until internal temperature of pork reaches 145 F and vegetables are crisp-tender.
Remove baking pans from oven. Loosely cover each with foil; let pork rest for 3 minutes. Brush chops with the reserved glaze mixture. Arrange pork chops and vegetables on serving platter. Garnish with sesame seeds and/or green onions, if desired. Serve with remaining glaze and rice.
For the glaze, in a small bowl stir together honey, gochujang sauce, ginger, rice vinegar and sesame oil; set aside 1/3 cup.
Lightly spray 2 large rimmed baking pans with cooking spray. Place chops on one of the prepared pans. Brush pork chops with remaining glaze mixture.
In a large bowl toss broccolini and carrots with enough canola oil to lightly coat. Place in a single layer on the other prepared pan.
Roast pork chops and vegetables for 15 to 20 minutes or until internal temperature of pork reaches 145 F and vegetables are crisp-tender.
Remove baking pans from oven. Loosely cover each with foil; let pork rest for 3 minutes. Brush chops with the reserved glaze mixture. Arrange pork chops and vegetables on serving platter. Garnish with sesame seeds and/or green onions, if desired. Serve with remaining glaze and rice.
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