Asian Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
473 kcal
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Course
Main Course
Asian Pork Chops
Description
Asian Pork Chops combines tender boneless pork chops with fresh vegetables like broccoli, carrots, and sugar snap peas. The pork is coated in a marinade made from soy sauce, minced garlic, sesame oil, grated ginger, and sesame seeds, which is thickened with cornstarch into a glossy glaze. The pork and vegetables bake together on a foil-lined sheet pan, allowing the marinade to coat everything evenly as it cooks. The combination results in savory, fragrant pork chops with vegetables that retain their bite but take on the savory sauce.
The texture contrast between the tender pork is enhanced by the crisp snap peas and the slightly softened broccoli and carrots. The marinade’s balance of salty soy, aromatic garlic and ginger, and nutty sesame complements the pork and fresh vegetables nicely. The recipe suggests serving over rice which absorbs the flavorful drippings, creating a full and satisfying meal.
Adjustments can be made with different vegetables or adding a bit of brown sugar or sriracha to alter sweetness or heat. Cooking time should be monitored to ensure the pork reaches a safe internal temperature of 145°F while vegetables remain crisp-tender.
Leftovers keep well refrigerated for several days and ingredients like Tamari or coconut aminos can be used for gluten-free options when needed. The sauce can also be thickened on the stovetop if preferred for more control over consistency.
Ingredients
- 2 pork chops boneless thick cut
- 2 large carrot 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 ginger grated
- 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.
Notes
- Store leftovers in an airtight container refrigerated for up to 3-4 days.
- Thinner or bone-in pork chops can be substituted, adjusting cooking times accordingly; ensure internal temperature reaches 145°F.
- Adding a tablespoon of brown sugar can balance the savory marinade; a half teaspoon of sriracha adds heat.
- Hoisin sauce can replace soy sauce for a different flavor profile.
- Vegetable variations such as green beans, asparagus, red peppers, or cauliflower work well in this dish.
- Use Tamari or coconut aminos to make the recipe gluten-free.
- Cornstarch is used to thicken the sauce into a glaze; it can also be thickened on the stovetop by heating the sauce mixture until thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 473 kcal
% 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.
User Reviews
Overall Rating
5
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