Serves 6
40 min
Teriyaki Sheet Pan Pork
Recipe GLPR9c749925731c3d
A vibrant sheet pan dinner featuring tender pork chops glazed with savory teriyaki sauce, nestled alongside a medley of fresh vegetables including asparagus, bok choy, bell peppers, and green onions. Everything roasts together to create a balanced, flavorful meal that's ready in under an hour.
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Ingredients
6 Boneless pork chops
6 tablespoons Teriyaki sauce
18 spears Fresh asparagus spears, trimmed
12 Green onions, trimmed and cut into 3-inch pieces
3 heads Baby bok choy heads, halved lengthwise
3 Green bell peppers, each cut into 6 strips
2 tablespoons Olive oil
2 tablespoons Fresh cilantro leaves
Directions
Preheat your oven to 375°F (190°C).
Arrange the pork chops in a single layer on a large baking sheet. Pour the teriyaki sauce evenly over each chop and toss gently to coat all sides. Place in the preheated oven and bake for about 15 minutes, until the chops are browned on top and cooked through to an internal temperature of 145°F. Transfer the cooked pork to a warm plate and set aside.
To the same baking sheet, arrange the trimmed asparagus spears, green onion pieces, halved bok choy, and bell pepper strips in an even layer. Drizzle with olive oil and toss to coat lightly. Return the pork chops to the sheet, placing them on top of the vegetables. Bake for an additional 10 minutes, until the vegetables are just beginning to brown and become tender-crisp.
Remove the sheet pan from the oven and sprinkle the fresh cilantro leaves over the entire dish. Divide among serving plates and serve immediately while hot.
