0 from 18 votes
Asian Pork Chops
Asian pork chops are tender, juicy, and made with a simple savory glaze that caramelizes as it bakes! A flavorful sheet pan meal complete with side veggies will have dinner ready to serve in 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 473 kcal
Course:
Main Course
Cuisine:
Asian , Chinese , Korean
Ingredients
- 2 pork chops boneless thick cut
- 2 large carrots peeled and sliced into pieces
- 1 head broccoli cut into florets
- 1 tablespoon olive oil
- 1 cup sugar snap peas
For the marinade
- ⅓ cup soy sauce
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- ½ teaspoon grated ginger
- ½ teaspoon sesame seeds
- ½ teaspoon cornstarch
Instructions
- Preheat oven to 400° F.
- Place the pork chops on one end of a large rimmed baking sheet pan. Line with aluminum foil for easy clean up.
- Then place the broccoli and and to the other end.
- Drizzle with one tablespoon of olive oil and bake for 10 minutes.
- In a small microwave safe bowl, mix the soy sauce, garlic, sesame oil,,ginger, sesame seeds, and cornstarch.
- Microwave for 30-seconds and then stir. Then repeat for another 30 seconds and stir again, Keep repeating the 30 second intervals and stirring for another 2 times for a total of 2 minutes or until the sauce has thickened.
- Add the snap peas to the other vegetables on the baking sheet.
- Drizzle the soy sauce mixture over the pork chops and vegetables and then toss all the vegetables to coat with the sauce.
- Bake for an additional 10 minutes or until the internal temperature of the pork chops reaches 145 ° F with a digital cooking thermometer.
- Serve over white or brown rice.
- Garnish with sliced green onions and/or sesame seeds.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Substitute thinner or or bone-in pork chop but the cooking time will vary. Just be sure the internal temperature reaches 145° F with an instant read thermometer.
- Add a tablespoon of brown sugar if desired.
- Add a ½ teaspoon of sriracha sauce for a little heat.
- Use hoisin sauce instead of soy sauce.
- Substitute with other vegetables like green beans, asparagus, red peppers, or cauliflower
- Use Tamari or coconut aminos for a gluten free option.
- Cornstarch helps thicken the sauce so it becomes a glaze to coat the pork and vegetables.
- You can also cook the sauce on the stove top in a small sauce pan. mix all the sauce ingredients and heat over med-low heat for approximately 10 minutes, stirring often, until the sauce has thickened.
Nutrition Information
Serving
1serving
Calories
473kcal
(24%)
Carbohydrates
35g
(12%)
Protein
44g
(88%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
2377mg
(99%)
Potassium
1885mg
(54%)
Fiber
12g
(48%)
Sugar
11g
(22%)
Vitamin A
14461IU
(289%)
Vitamin C
306mg
(340%)
Calcium
215mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 473
% Daily Value*
| Serving | 1serving | |
| Calories | 473kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 44g | 88% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 2377mg | 99% |
| Potassium | 1885mg | 40% |
| Fiber | 12g | 48% |
| Sugar | 11g | 22% |
| Vitamin A | 14461IU | 289% |
| Vitamin C | 306mg | 340% |
| Calcium | 215mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.