Sheet-Pan Korean Pork Chops

PORK
13Ingredients
35Minutes

Ingredients

US|METRIC
  • 4 bone-in pork chops (12-ounce, cut 1-inch thick)
  • 1/4 cup honey
  • 1/4 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)
  • sliced green onions (for garnish)
  • cooked rice (for serving)
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    Directions

    1. Preheat oven to 425°F. Pat pork chops dry with paper towels.
    2. For the glaze, in a small bowl stir together honey, gochujang sauce, ginger, rice vinegar and sesame oil; set aside 1/3 cup.
    3. 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.
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