Sheet Pan Kung Pao Pork Chops
Juicy pork chops get tossed with crunchy peanuts, bell peppers, dried chilies, and a bold, sticky kung pao-style sauce—all roasted together on one sheet pan. Finished under the broiler for a little caramelized magic, it’s sweet, salty, a little spicy, and totally weeknight-worthy. Serve over rice and dig in.
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 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.