Sheet Pan Korean Pork Chops
Servings: 4
Prep Time: 35 mins.
Ingredients
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.