Sweet Soy Glazed Pork Chops with Roasted Carrots and Asparagus

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

This dish comes together quickly and is perfect for when you want something satisfying without spending hours in the kitchen. Garnish with fresh scallion greens for a pop of color and crunch.

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Ingredients

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView 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 from greens.
2. On a baking sheet, toss broccoli with a drizzle of oil, salt and pepper. On the other side, toss carrots with a drizzle of oil, a pinch of chili flakes, salt and pepper. Roast on top rack until tender and crisp, 20-25 minutes, tossing halfway.
3. Meanwhile, pat pork chops 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. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board. Wipe out pan and let cool slightly.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add scallion whites and 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 and stir in 1 tbsp butter until melted.
5. Slice pork crosswise. Return pork to pan and toss to coat in sauce.
6. Divide roasted carrots, broccoli and glazed pork between plates. Drizzle any remaining sauce over pork. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different vegetable instead of asparagus?

Yes, green beans or snap peas would work well in place of asparagus.

Is the sweet soy glaze gluten-free?

Traditional sweet soy glaze contains wheat. For a gluten-free option, use tamari-based glaze.

Can I make this dish dairy-free?

Substitute the butter with a dairy-free margarine or omit it, though the sauce will be less glossy.