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.
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.