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!
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.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.Substitute thinner or or bone-in pork chop but the cooking time will vary. Just be sure the internal temperature reaches 145° F with an instant read thermometer.Add a tablespoon of brown sugar if desired.Add a ½ teaspoon of sriracha sauce for a little heat.Use hoisin sauce instead of soy sauce.Substitute with other vegetables like green beans, asparagus, red peppers, or cauliflowerUse Tamari or coconut aminos for a gluten free option.Cornstarch helps thicken the sauce so it becomes a glaze to coat the pork and vegetables.You can also cook the sauce on the stove top in a small sauce pan. mix all the sauce ingredients and heat over med-low heat for approximately 10 minutes, stirring often, until the sauce has thickened.