Sheet Pan Korean Pork Chops

Servings: 4
Prep Time: 35 mins.

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
sliced green onions (for garnish, optional)
cooked rice (for serving)

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.

4. 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.

5. 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.

6. 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 .

Courtesy of the National Pork Board, Des Moines, Iowa.