Sheet Pan Kung Pao Pork Chops Recipe

Introduction

Sheet Pan Kung Pao Pork Chops offer a quick and flavorful weeknight dinner with minimal cleanup. This dish combines tender pork chops with a tangy, spicy sauce, crunchy peanuts, and vibrant bell peppers for a perfect balance of textures and tastes.

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

1. Step 1: Preheat your oven to 400°F and grease a large sheet pan or line it with parchment paper for easy cleanup. Pat the pork chops dry with paper towels and set aside.
2. Step 2: In a bowl, whisk together half the minced garlic, soy sauce, sesame oil, olive oil, honey, rice wine vinegar, black pepper, water, and cornstarch until smooth.
3. Step 3: Arrange the pork chops, chopped bell peppers, ginger, dried red chilies, and roasted peanuts evenly on the sheet pan. Pour the sauce over everything and gently toss to coat.
4. Step 4: Bake for 12–15 minutes, spooning a little sauce over the pork chops halfway through cooking to keep them moist and flavorful.
5. Step 5: Switch the oven to broil and cook the pork chops for an additional 1–2 minutes until nicely browned and the sauce has thickened slightly.
6. Step 6: Serve the pork chops over cooked white rice and garnish with the remaining minced garlic and chopped green onions for extra freshness.

Tips & Variations

• For more heat, increase the number of dried red chilies or add a pinch of red pepper flakes to the sauce.
• Swap the pork chops for chicken breasts or thighs for a different protein option.
• Use natural peanut butter mixed into the sauce to intensify the peanut flavor.
• Marinate the pork chops in the sauce for 30 minutes before baking for deeper flavor.

Storage

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. To keep the pork chops tender, add a splash of water or broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in pork chops instead?

Yes, but bone-in chops may require a slightly longer cooking time. Check for doneness by ensuring the internal temperature reaches 145°F.

Is there a vegetarian version of this dish?

You can substitute pork chops with firm tofu or cauliflower florets and follow the same sauce and baking method for a flavorful vegetarian alternative.

Sheet Pan Kung Pao Pork Chops Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

This Sheet Pan Kung Pao Pork Chops recipe is a quick and flavorful dinner solution that combines tender pork chops with a spicy, tangy, and slightly sweet Kung Pao sauce. Baked entirely on a sheet pan for easy cleanup, it features classic Chinese-inspired flavors including soy sauce, garlic, ginger, dried chilies, and roasted peanuts. Served over fluffy white rice and garnished with fresh green onions, this dish offers a perfect balance of texture and heat in under 30 minutes.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

Pork Chops and Sauce

• 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

Vegetables and Garnish

• 1 cup green or red bell pepper (chopped)
• 1 cup roasted peanuts
• 4 green onions (finely chopped for garnish)

To Serve

• Cooked white rice (for serving)

Instructions

1. Preheat and Prepare Pork Chops: Preheat your oven to 400°F (204°C) and grease a large sheet pan or line it with parchment paper for easy cleanup. Pat the pork chops dry thoroughly with paper towels to ensure proper searing and better sauce adhesion, then set aside.
2. Make the Sauce: In a medium bowl, whisk together minced garlic (reserve some for later), soy sauce, sesame oil, olive oil, honey, rice wine vinegar, freshly cracked black pepper, water, and cornstarch until smooth and well combined. This mixture will form your flavorful Kung Pao sauce that thickens during baking.
3. Assemble on Sheet Pan: Place the pork chops on the prepared sheet pan. Scatter chopped bell peppers, minced fresh ginger, dried red chilies, and roasted peanuts over and around the pork chops. Pour the prepared sauce evenly over all ingredients. Gently toss or use your hands/tongs to coat the pork chops and vegetables evenly with the sauce without displacing them.
4. Bake the Pork Chops: Place the sheet pan in the preheated oven and bake for 12 to 15 minutes. About halfway through cooking, remove the pan briefly to spoon some of the sauce over the pork chops to keep them moist and flavorful.
5. Broil to Finish: Increase the oven temperature to broil and cook the pork chops for an additional 1 to 2 minutes. This final step browned the pork chops nicely, crisps up the edges, and helps thicken the sauce to a glossy finish. Watch carefully to avoid burning.
6. Serve: Remove from oven and serve the Kung Pao pork chops hot over fluffy cooked white rice. Garnish with finely chopped green onions for a fresh and colorful touch. Enjoy!

Notes

• You can substitute bell peppers with other mild vegetables like snap peas or carrots for variation.
• Adjust the number of dried red chilies based on your desired spice level; remove seeds to reduce heat.
• If you prefer a thicker sauce, you can mix an extra teaspoon of cornstarch with water and stir it in halfway through baking.
• Make sure the pork chops are not too thick, around 1 inch, for even cooking and to avoid dryness.
• Use parchment paper or a silicone mat on the sheet pan for effortless cleanup and to prevent sticking.
• Leftovers reheat well but are best eaten within 2 days for optimum freshness and tenderness.

Keywords: Kung Pao, pork chops, sheet pan dinner, easy weeknight meal, Chinese-inspired, spicy pork, one-pan meal, quick dinner