Sheet Pan Sticky Asian Pork Chops

Today’s brand new recipe is inspired by one of my favorite takeout dinners – kung pao pork! But we’re making it way cheaper than ordering in and totally doable for a busy weeknight by roasting everything together on a sheet pan and serving it over fluffy rice. The pork chops get coated in a sticky garlic soy sauce with ginger, chilies, and honey, then the peppers and peanuts roast right alongside them.

Sheet pan dinners are one of my favorite hacks for serving up balanced meals without too much work, and I think you’ll agree this one is a total winner! It’s got bold flavors, a gorgeous sauce, and leftovers – if you have them – reheat wonderfully in meal prep containers.

Want more sheet pan ideas? I’ve got you! Take a look at my sheet pan BBQ chicken thighs, sheet pan BBQ chicken pizza, sheet pan salmon with roasted potatoes and aspragus, and sheet pan cashew chicken. 

What You’ll Need

Note: As always, I’ve included a recipe card for you at the bottom of this post!

• Boneless pork chops – Thick-cut pork chops stay juicy in the oven and soak up all the sticky garlic sauce.
• Garlic – Adds bold savory flavor throughout the sauce and pork.
• Soy sauce – Creates the salty umami base of the glaze.
• Sesame oil – Adds takeout-style flavor and richness.
• Olive oil – Helps everything roast properly on the sheet pan.
• Honey – Balances the savory flavors and helps create the sticky glaze.
• Rice wine vinegar – Adds tanginess to balance the sweetness.
• Black pepper – Brings a little warmth.
• Water & cornstarch – Help create a glossy sauce that thickens as it cooks.
• Fresh ginger – Adds freshness and a little heat that works perfectly with the garlic and soy sauce.
• Dried red chilies – Bring subtle heat and extra flavor to the dish.
• Bell pepper – Adds sweetness, freshness, and color to the pan.
• Roasted peanuts – Give the dish crunch and that takeout-style finish.
• White rice – Perfect for serving.
• Green onions – Fresh garnish that brightens everything up before serving.

How To Make Sticky Asian Pork Chops

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet until warmed through.

This recipe also freezes well. Let everything cool completely, then store in a freezer-safe container or bag for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Serving Ideas

These are best served over fluffy white rice or noodles. Try lettuce cups if you want something a little bit lighter!

For extra freshness, add sliced cucumbers, steamed broccoli, or a quick crunchy slaw on the side.

How To Use This Recipe for Meal Prep

These sticky Asian pork chops work really well for meal prep lunches and dinners throughout the week!

Store the pork chops, sauce, and rice in airtight containers for up to 3 days. The sauce keeps the pork flavorful and reheats nicely in the microwave.

If you remember, keep a few peanuts separate and sprinkle them on after reheating so they stay crunchy.

Troubleshooting

All my recipes are very thoroughly tried and tested before they ever make it to the publishing stage, but in real world kitchens, you sometimes need a few fixes. Here’s how you can adjust things if you need to:

The sauce is too thin
Broil the sheet pan for an extra minute or two at the end to help the sauce thicken and caramelize.

The pork chops turned out dry
Try not to overbake them! Pork chops cook quickly, especially thinner ones, so start checking them around the 12-minute mark.

The sauce tastes too salty
Different soy sauces vary hugely in saltiness. Add a drizzle of honey or a splash of water to balance it out if needed.

The peanuts softened too much
For extra crunch, sprinkle some fresh peanuts over the top right before serving instead of baking all of them on the pan.

Ingredient Swaps & Variations

• Boneless chicken thighs are a great substitute and stay especially juicy with the sticky sauce.
• Cashews or almonds both work well if you want to switch up the crunch.
• Add broccoli, snap peas, mushrooms, or baby corn to turn it into more of a full sheet pan dinner.
• For extra heat, add more dried chilies or a drizzle of sriracha before serving.
• Swap the rice for noodles if you want more takeout-style dinner vibes.

Sheet Pan Sticky Asian Pork Chops

These sheet pan sticky Asian pork chops are coated in a sweet-savory garlic soy glaze with ginger, peppers, chilies, and crunchy peanuts all roasted together on one pan. It’s an easy takeout-inspired dinner with bold flavor and minimal cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 6-8 boneless pork chops 1-inch thick
• 4 garlic cloves minced divided
• ¼ cup soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons rice wine vinegar
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 tablespoon fresh ginger peeled and finely minced
• 6 dried red chilies
• 1 cup green or red bell pepper chopped
• 1 cup roasted peanuts
• Cooked white rice for serving
• 4 green onions finely chopped for garnish

Instructions

 

• Preheat the oven to 400°F and lightly grease a large sheet pan or line it with parchment paper for easier cleanup.
• Pat the pork chops dry with paper towels and set aside.
• In a bowl, whisk together the garlic, soy sauce, sesame oil, olive oil, honey, rice vinegar, black pepper, water, and cornstarch until smooth.
• Add the pork chops, bell peppers, ginger, dried chilies, and peanuts to the sheet pan.
• Pour the sauce over everything and gently toss so the pork chops and vegetables are coated.
• Bake for 12–15 minutes, spooning some of the sauce over the pork chops halfway through cooking.
• Switch the oven to broil for the last 1–2 minutes to help caramelize the sauce and lightly brown the pork chops.
• Serve over rice and top with chopped green onions before serving.

Don’t forget to leave a comment and star rating once you try this recipe!