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From This Weeks Menu
Gochujang Pork Chops
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A flavorful sheet-pan pork chop dish with sweet and spicy elements, easy to prepare and bake.
Ingredients
- 32 ounce Boneless pork chops
- 1/4 cup gochujang sauce
- 2 tablespoon ketchup
- 2 tablespoon soy sauce
- 3 clove garlic
- 1 teaspoon sesame oil
- 1 1/2 pound carrots
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 each green onions
Instructions
- In a 3-qt. rectangular baking dish whisk together gochujang sauce, ketchup, soy sauce, garlic, and sesame oil until combined.
- Add pork chops; turn to coat. Cover and chill at least 30 minutes or up to 10 hours.
- Preheat oven to 425°F.
- Remove pork chops from marinade and transfer to a tray; reserve marinade. Sprinkle chops with ¼ tsp. each kosher salt and black pepper.
- Whisk 1 Tbsp. vegetable oil into the reserved marinade.
- Add carrots; toss to coat.
- Arrange carrots in an even layer in the prepared pan.
- Roast for 15 minutes. Turn carrots and add pork chops to pan.
- Bake until pork chops are done (145°F), 12 to 15 minutes more.
- Serve pork chops and carrots with spinach. Sprinkle with slivered green onions.