Honey Soy Glazed Pork Chops with Blistered Vegetables and Basmati Rice

This honey soy glazed pork chop recipe brings all the flavor of your favorite Asian restaurant right to your kitchen-without the takeout price tag. The pork is roasted until tender and caramelized with a sweet and salty glaze made from honey and soy sauce, creating a beautiful sticky finish.

Alongside the pork, we quickly blister snow peas, bell peppers, carrots and scallions in a hot pan to bring out their natural sweetness and add a slight char. Served over nutty basmati rice, this dish is a complete, satisfying meal that’s surprisingly simple to prepare.

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Ingredients

4 boneless pork chopsView ingredient guideLike ingredientDislike ingredient

1/4 cup honeyView ingredient guideLike ingredientDislike ingredient

1/4 cup soy sauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon vegetable oilView ingredient guideLike ingredientDislike ingredient

8 oz snow peasView ingredient guideLike ingredientDislike ingredient

1 red bell pepper, slicedView ingredient guideLike ingredientDislike ingredient

2 carrots, juliennedView ingredient guideLike ingredientDislike ingredient

4 scallions, slicedView ingredient guideLike ingredientDislike ingredient

1 cup basmati riceView ingredient guideLike ingredientDislike ingredient

2 cups waterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey and soy sauce to make the glaze.
3. Place pork chops in a baking dish and brush with half of the glaze. Reserve the remaining glaze.
4. Roast pork chops for 15-20 minutes or until cooked through (internal temperature 145°F).
5. While pork roasts, cook basmati rice: rinse rice, then combine with water in a saucepan. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
6. Heat vegetable oil in a large skillet over high heat. Add snow peas, bell pepper, carrots and scallions. Cook, stirring frequently, until vegetables are blistered and slightly charred, about 3-4 minutes.
7. Remove pork from oven and brush with remaining glaze. Let rest for 5 minutes.
8. Serve pork chops over rice with blistered vegetables on the side.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time to ensure chicken reaches 165°F.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure all other ingredients are gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.