Sweet Soy Glazed Pork Chops with Roasted Vegetables

Elevate your weeknight dinner with these pan-seared pork chops glazed in a rich, sweet soy sauce. The pork gets a beautiful golden sear, then is coated in a glossy sauce thickened with butter for a luxurious finish. On the side, roasted broccoli and carrots are tossed with a sprinkle of Korean chili flakes for a subtle kick.

Fresh scallion greens add a pop of color and a crisp, zippy crunch. This balanced meal comes together in under 30 minutes and is perfect for a satisfying dinner any night of the week.

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Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut broccoli into bite-size pieces. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites and greens.
2. On a baking sheet, toss broccoli with a drizzle of oil, salt and pepper on one side. Toss carrots on the other side with oil, a pinch of chili flakes, salt and pepper. Roast on top rack until tender and crisp, 20-25 minutes, tossing halfway.
3. Pat pork dry with paper towels. Season all over with garlic powder, remaining chili flakes, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook pork until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board; wipe pan clean.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add sweet soy glaze and ¼ cup water; simmer until bubbling and slightly thickened, 2-3 minutes. Remove from heat; stir in butter until melted.
5. Slice pork crosswise. Return pork to pan with sauce; toss to coat.
6. Divide carrots, broccoli and glazed pork among plates. Drizzle remaining sauce over pork. Garnish with scallion greens. (Pork is fully cooked at 145°F internal temperature.)

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or even pork tenderloin medallions work well. Adjust cooking time as needed.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 2 tablespoons brown sugar and 1 teaspoon honey for a similar flavor.

Can I make this dish ahead?

The vegetables can be roasted in advance and reheated. The pork is best served fresh but leftovers keep for 2 days in the fridge.