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Sheet-Pan Korean Pork Chops image
Sheet-Pan Korean Pork Chops

Source: National Pork Board

Where to Buy
PREP TIME

35 mins

COOK TIME

20 mins

SERVING SIZE

4

Sheet-Pan Korean Pork Chops image

What You’ll Need

  • 4 Prairie Fresh® bone-in pork chops
  • ¼ cup honey
  • ¼ cup hot-and-sweet-gochujang sauce
  • 2 teaspoons fresh ginger (grated)
  • 2 teaspoons seasoned rice vinegar
  • 1 teaspoon Asian toasted sesame oil
  • nonstick cooking spray
  • 8 ounces broccolini spears
  • 3 rainbow carrots (medium, peeled and diagonally sliced ¼ -inch thick)
  • 3 tablespoons canola oil
  • toasted 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.
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