Sheet Pan Korean Chops
- Calories
- Fat
- Protein
- Fiber
Ingredients
13 ingredients | 35 minutes | 4 servings
- 4 bone-in pork chops (12-ounce, cut 1-inch thick)
- 1/4 cup honey
- 1/4 cup hot-and-sweet gochujang sauce
- 2 tsp. fresh ginger (grated)
- 2 tsp. seasoned rice vinegar
- 1 tsp. Asian toasted sesame oil
- nonstick cooking spray
- 8 oz. broccolini spears
- 3 rainbow carrots (medium, peeled and diagonally sliced ¼ inch thick)
- 3 Tbsp. 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 to 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 half of the 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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