Sheet Pan Kung Pao Pork Chops
Who else just loves a super easy sheet pan dinner?! This one’s inspired by the flavors of my favorite Asian takeout, and it’s done, dusted, and on the table in 30 minutes flat. You’ll toss thick and juicy pork chops with dried chilies, bell peppers, and roasted peanuts, pour over a garlicky, gingery soy-honey sauce, then roast and broil until everything is caramelized and saucy. Serve it over rice, let that sauce soak in, and dinner’s handled. If you’re always looking for weeknight dinners that everyone will actually want to eat, you’re going to love this one. Takeout vibes, but better for you!
If you love this recipe, I think you’ll also enjoy my sheet pan chicken fajitas!
Ingredients
There’s a printable recipe card waiting for you at the bottom of this post! I recommend that you don’t skip the upcoming sections though, as they explain more about the ingredients, process, and share extra tips and ideas.
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Boneless pork chops – Go for chops that are about 1 inch thick so they stay juicy in the oven. Thin chops will dry out too quickly.
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Garlic + ginger – Fresh is key here. You’ll get way more flavor than anything from a jar, and it really makes the sauce pop.
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Soy sauce – I used regular soy sauce, but low-sodium works too if you’re keeping salt in check.
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Sesame oil – Adds that nutty, toasty flavor that makes Kung Pao taste like Kung Pao.
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Olive oil – Just a bit to help everything roast up nicely.
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Honey + rice wine vinegar – This combo balances the sweet and tangy side of the sauce.
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Cornstarch + water – Whisked into the sauce to help it thicken slightly as it bakes.
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Dried red chilies – These give the dish its signature kick. You can remove the seeds for less heat or leave them in if you want it spicy.
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Bell peppers – Any color works. I used red, but green adds a slightly more bitter note that’s nice with the sweet sauce.
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Roasted peanuts – For crunch and that classic Kung Pao finish.
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White rice + green onions – Serve it all over rice and top with scallions for a fresh, restaurant-style touch.
How To Make Sheet Pan Kung Pao Pork Chops
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Preheat your oven to 400°F and grease a large sheet pan (or line it with parchment for easy cleanup). Pat the pork chops dry with a paper towel and set them aside.
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In a bowl, whisk together the garlic, soy sauce, sesame oil, olive oil, honey, rice vinegar, black pepper, water, and cornstarch until smooth.
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Add the pork chops, bell peppers, ginger, red chilies, and peanuts to the sheet pan. Pour the sauce all over and toss everything gently so it’s coated.
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Bake for 12–15 minutes, spooning a little sauce over the pork chops halfway through.
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Crank the oven to broil for the last 1–2 minutes to get the pork nicely browned and help the sauce thicken up a bit.
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Serve over fluffy rice and top with green onions if you’re feeling fancy.
Storage
Leftovers keep well—just pop them in an airtight container in the fridge for up to 3 days.
You can also freeze this dish if you’d like! Let everything cool, then freeze in a bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe Notes
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Want deeper flavor? Marinate the pork chops in the sauce for up to 2 hours before baking. Totally optional, but worth it if you’ve got the time.
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To reheat, a skillet works best. Add a splash of broth or water and warm over medium heat until everything’s saucy and hot again. You can also reheat in the oven at 350°F if you prefer.
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Not sure where to find dried chilies? Check the international or Hispanic aisle at the grocery store, or sometimes near the fresh peppers in the produce section.
Variations
Want to mix things up? You’ve got options! Swap the pork chops for boneless chicken thighs, chicken breast, or even tofu if you’re going meatless. Not a fan of peanuts? Cashews work beautifully and bring their own buttery crunch to the mix. You can also bulk things up with extra veggies—toss in sliced mushrooms, broccoli florets, baby corn, or zucchini right onto the sheet pan. It’s easy to customize based on what you’ve got in the fridge or what’s in season, so feel free to get a little creative.
Serving Ideas
These pork chops were made for rice, so don’t skip it. Go with jasmine or plain white rice, or swap in cauliflower rice if that’s more your thing. On the side, a crisp salad with that gingery carrot dressing you get at sushi spots totally works here. Feeling a little extra? Add egg rolls, dumplings, or crab rangoon and call it takeout night—minus the delivery fee. And if you’re into cozy vibes, a small bowl of hot and sour or egg drop soup wouldn’t hurt either.
Sheet Pan Kung Pao Pork Chops
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 your oven to 400°F and grease a large sheet pan (or line it with parchment for easy cleanup). Pat the pork chops dry with a paper towel and set them 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, red chilies, and peanuts to the sheet pan. Pour the sauce all over and toss everything gently so it’s coated.
- Bake for 12–15 minutes, spooning a little sauce over the pork chops halfway through.
- Crank the oven to broil for the last 1–2 minutes to get the pork nicely browned and help the sauce thicken up a bit.
- Serve over fluffy rice and top with green onions if you’re feeling fancy.
Sweet, salty, sticky, spicy perfection with almost no cleanup! These sheet pan kung pao pork chops bring serious flavor without asking much in return. If you gave them a try, I’d love it if you left a star rating below. It really makes my day, and it helps others who might be thinking about making the recipe!
