Sheet-Pan Korean Pork Chops Recipe

Name: Sheet-Pan Korean Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/4 inch thick; 3 tablespoons canola oil; toasted sesame seeds for garnish; sliced green onions for garnish; cooked rice for serving

Servings: persons

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 1/4 inch thick
3 tablespoons canola oil
toasted sesame seeds for garnish
sliced green onions for garnish
cooked rice for serving

1
Preheat oven to 425u00b0F. 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 145u00b0F 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.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Sheet-Pan Korean Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sheet-Pan Korean Pork Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions