Sheet Pan Kung Pao Pork Chops Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://lucabites.com/sheet-pan-kung-pao-pork-chops-recipe/
