Sheet Pan Korean Chops -

Sheet Pan Korean Chops



13 ingredients | 35 minutes | 4 servings
  • 4 bone-in pork chops (12-ounce, cut 1-inch thick)
  • 1/4 cup honey
  • 1/4 cup hot-and-sweet gochujang sauce
  • 2 tsp. fresh ginger (grated)
  • 2 tsp. seasoned rice vinegar
  • 1 tsp. Asian toasted sesame oil
  • nonstick cooking spray
  • 8 oz. broccolini spears
  • 3 rainbow carrots (medium, peeled and diagonally sliced ¼ inch thick)
  • 3 Tbsp. canola oil
  • toasted sesame seeds (for garnish, optional)
  • sliced green onions (for garnish, optional)
  • cooked rice (for serving)


  1. Preheat oven to 425° F. Pat pork chops dry with paper towels.
  2. For the glaze, in a small bowl stir together honey, gochujang sauce, ginger, rice vinegar and sesame oil; set aside 1/3 cup.
  3. Lightly spray 2 large rimmed baking pans with cooking spray. Place chops on one of the prepared pans. Brush pork chops with remaining glaze mixture.
  4. In a large bowl toss broccolini and carrots with enough canola oil to lightly coat. Place, in a single layer, on the other prepared pan.
  5. Roast pork chops and vegetables for to 15 to 20 minutes or until internal temperature of pork reaches 145° F and vegetables are crisp-tender.
  6. Remove baking pans from oven. Loosely cover each with foil; let pork rest for 3 minutes. Brush chops half of the with the reserved glaze mixture. Arrange pork chops and vegetables on serving platter. Garnish with sesame seeds and/or green onions, if desired. Serve with remaining glaze and rice.
Per serving: 341 calories, 16 g fat, 3 g saturated fat, 0 g trans fat, 59 mg cholesterol, 237 mg sodium, 32 g carbohydrates, 3 g fiber, 25 g sugar, 19 g protein. Daily Values: 158% Vitamin A, 47% Vitamin C, 5% Calcium, 5% Iron. 

Find More Nutritious Recipes