Sweet Soy Glazed Pork Chops with Roasted Carrots and Green Beans

Elevate your weeknight dinner with these pan-seared pork chops glazed in a tangy-sweet soy sauce. The pork gets a beautiful golden sear, then is coated in a glossy butter-enriched sauce that’s simply irresistible. On the side, roasted carrots and green beans are tossed with a pinch of Korean chili flakes for a subtle kick of heat.

This dish comes together quickly, making it perfect for busy evenings when you want something satisfying without spending hours in the kitchen. Fresh scallion greens add a bright, crunchy finish that ties everything together.

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Ingredients

6 ounce Green BeansView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 on a diagonal 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 one side. Toss carrots with a drizzle of oil, a pinch of Korean chili flakes, salt and pepper on the other side. Roast on top rack until tender and crisp, 20-25 minutes, tossing halfway through.
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 (⅓ cup for 4 servings). Simmer until bubbling and slightly thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted.
5. Slice pork crosswise. Return pork to pan with sauce and toss to coat.
6. Divide 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 chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

What can I substitute for Korean chili flakes?

You can use red pepper flakes or a pinch of cayenne pepper for heat or omit for a milder dish.

How do I store leftovers?

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