These Asian Pork Chops are tender, juicy, and made with a simple savory glaze that caramelizes as it bakes! A flavorful sheet pan meal complete with side veggies will have dinner ready to serve in 30 minutes!
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Chinese Pork Chop Recipe
These Asian pork chops have incredible flavor and it’s because of this that makes it is one of my go-to simple pork chop recipes. Like this Beef and Broccoli Stir Fry, it resembles a meal I would order at one of my favorite Chinese restaurants and it’s all done on one sheet pan in 30 minutes, right at home!
It couldn’t be any easier. It’s made with a quick marinade of Asian-inspired flavors such as soy sauce, garlic, ginger, and sesame making a tasty sauce for the veggies and it caramelizes the pork resulting in beautiful crispy edges.
Then the pork chops and veggies are oven-roasted on a sheet pan, and dinner is done!
If you’re looking for more sheet pan dinner ideas using different types of protein, check out my sheet pan shrimp fajitas and sheet pan chicken thighs with sweet potatoes and apples.
This recipe is written for making a dinner for two, but you can double or triple it as needed!
- Pork chops – I use thick cut boneless pork chops for this recipe. Using bone-in is possible but I find it takes too long and I don’t get as much meat!
- Veggies – Carrots, broccoli, snap peas are the veggies I like to use with this meal. I think they most represent the veggies found in Asian dishes. You can substitute for any veggies you like!
- Olive oil – A little drizzle to help with the oven-roasting.
For the Asian pork chops marinade
- Soy sauce – That beautiful umami flavor we look for in savory Chinese food dishes.
- Minced garlic – Adds a pungent flavor without it becoming “garlicky.”
- Grated ginger – Garlic, ginger, and soy are 3 signature ingredients that are widely used in some of our favorite dishes like stir-fried noodles, veggies, and meat recipes.
- Sesame oil – If you want authentic flavors you can’t skip the sesame oil. It takes it up a notch!
- Sesame seeds – Crunchy, nutty, sesame seeds are a traditional garnish. Try toasting them for a little something extra!
- Cornstarch – We’ll add a little cornstarch to our glaze to thicken it up.
How to Make these Sheet Pan Pork Chops
Sheet pan meals mean everything is done on one sheet, but not necessarily at the same time. Be sure to follow the instructions to know what goes in when for even results!
Step 1: On a foil-lined baking sheet place the pork chops down on one end and the carrots and broccoli on the other end. I like to use a rimmed baking sheet so that the sauce doesn’t spillover. Drizzle with olive oil then places in a preheated oven to bake for 10 minutes.
Step 2: While the pork chops and veggies are in the oven mix the soy sauce, garlic, sesame oil, ginger, seeds, and cornstarch in a small bowl and microwave at 30-second intervals for a total of 2 minutes until the sauce has thickened. Be sure to stir in between each of the 30 seconds.
Step 3: Once the 10 minutes is up on the oven, remove the baking sheet and add the snap peas to the carrots and broccoli. This is because snap peas cook faster than broccoli or carrots, so the timing even though the temperature is the same, and it’s still all on one sheet, the softer veggies go in after.
Step 4: Drizzle the sauce over everything and bake for another 10 minutes. Garnish with sliced onions and sesame seeds and serve over a bed of white, coconut rice, or brown rice. Enjoy!
- No soy sauce? Use hoisin sauce instead. Some people like a little oyster sauce too.
- Without the marinade. Although I think this recipe is just the best when it’s glazed you can make it without a glaze. Or even provide a glaze on the side for serving if anyone wants to dip their pork chop pieces in it.
- Sweet and savory. For a sweet and sticky addition, add a tablespoon of brown sugar if desired.
- Other veggies. Veggies to include or use instead could be cauliflower, bell peppers, green beans, or asparagus.
- Heat. If you like your marinades a bit spicy, add a dash of sriracha sauce to the mix. You could also throw in some red pepper flakes.
- Stovetop sauce. Instead of microwaving the sauce, cook it on the stovetop over medium-low if you prefer. Cook for 10 minutes while stirring continuously.
- Don’t overcrowd the pan. If you’re doubling or tripling the recipe, don’t overcrowd the pan. If you need another baking sheet, use it! You can either keep all the pork chops on one and all the veggies on another or duplicate the recipe on a new baking sheet.
- Don’t overcook. Pork chops are lean which is why I prefer to use a thicker cut. They’re harder to overcook! If you’re using thinner pork chops keep an eye on them so they don’t become tough and rubbery.
- Low-carb. Serve with cauliflower rice pilaf for a complete meal lower in carbs!
Once completely cooled, place pork chops in an airtight container and keep them in the refrigerator for up to 4 days.
The internal temperature of the pork chop should read 145 degrees F.
You can! You can use a thinner pork chop or a bone-in pork chop. Each has its benefits. Thinner is sometimes easier to cut and easier to eat. It also cooks faster. Bone-in will usually add moisture and a bit of extra flavor but may also take longer to cook.
As long as you’re using a thermometer to check to see whether it’s done, you should be good.
This Asian pork chops recipe, as written, is not gluten-free because of the soy sauce. However, there are easy ways around this. Use tamari or coconut aminos in place of the soy sauce and you’ve got yourself the best gluten-free Asian pork chops.
Asian Pork Chops
- 2 pork chops boneless thick cut
- 2 large carrots 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 grated ginger
- ½ teaspoon sesame seeds
- ½ teaspoon cornstarch
- 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.