5 from 18 votes
Asian Pork Chops
Asian Pork Chops features boneless thick-cut pork chops baked alongside broccoli, carrots, and sugar snap peas. The pork and vegetables are coated in a thickened soy-based marinade with garlic, sesame oil, ginger, and sesame seeds, creating a balanced savory glaze with a hint of nuttiness. Baking the pork chops and vegetables together streamlines the cooking process while infusing the vegetables with the flavorful marinade. This dish works well served over white or brown rice for a complete meal.
Prep Time
10 mins
Cook Time
20 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
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.