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Sweet & Spicy Pork Chops

Sweet & Spicy Porkchops

5 from 1 vote
660 Calories | 63g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 30 minutes
Cook Time 15 minutes
Down Time 15 minutes
Total Time 50 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Chops & Marinade:

  • 2 lbs Boneless pork chops
  • 1 cup Low-sodium soy sauce
  • 2 tbsp Honey
  • 1/4 cup Sweet chili sauce
  • 1 tsp Sesame oil
  • 1 cluster Garlic Minced
  • 1/4 cup Sriracha sauce
  • 4 tsp Fresh ginger Grated
  • Olive oil spray

For the Broccoli

  • 3 cup Broccoli Florets
  • 1 tsp Garlic Salt
  • 1/2 tbsp Garlic Powder
  • Olive oil spray

For the Rice:

  • 1 cup Jasmine Rice

Instructions
 

  • Preheat the oven to 425° F & begin cooking rice according to your preferred method. I love using a rice cooker with about 3/4 cup of water.
    1 cup Jasmine Rice
  • In a medium bowl, whisk together the soy sauce, honey, garlic, ginger, sriracha, sesame oil, and sweet chili sauce.
    1 cup Low-sodium soy sauce, 2 tbsp Honey, 1/4 cup Sweet chili sauce, 1 tsp Sesame oil, 1 cluster Garlic, 1/4 cup Sriracha sauce, 4 tsp Fresh ginger
  • Pour half the marinade over the porkchops & allow to sit for 15-30 minutes. Make sure to reserve the remaining half of the marinade.
    2 lbs Boneless pork chops
  • Spray a baking sheet with olive oil spray & lay out the broccoli in an even layer. Season with garlic salt & garlic powder. Once the oven is preheated, roast the broccoli for 10-15 minutes, or until it starts to crisp up & darken.
    3 cup Broccoli Florets, 1 tsp Garlic Salt, 1/2 tbsp Garlic Powder, Olive oil spray
  • Heat olive oil in a large skillet over medium-high heat. Add the porkchops to the skillet, discarding any marinade that the 'chops had been soaking in. You will likely need to cook in two pans or two batches to avoid crowding the skillet. Cook chops until browned on the bottom, about 5 minutes.
    Olive oil spray
  • Turn the 'chops over and add the reserved marinade to the pan. Cook for 5 more minutes, or until the porkchops reach a food-safe temperature of 150°F. Your sauce will blacken as it cooks, but this is normal *see note*

Notes

It is normal for a marinade with soy sauce to turn blackish as it cooks. 
 
Soy sauce is a dark-colored liquid that contains a pigment called melanoidin, which can give the marinade a darker hue. This is especially noticeable when the marinade is heated or cooked, as the melanoidin becomes more pronounced.
 
If your marinade begins taking on a bitter taste, that is the sign that the marinade is starting to become overcooked or burnt.  For this recipe, if you start to become concerned about a burnt marinade, be sure to turn the heat down & consider adding a tbsp or so of water to the skillet.

Nutrition

Calories: 660kcalCarbohydrates: 63gProtein: 60gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 152mgSodium: 3567mgPotassium: 1388mgFiber: 3gSugar: 18gVitamin A: 459IUVitamin C: 72mgCalcium: 84mgIron: 3mg