Sriracha and Honey Glazed Pork with Brussels Sprouts

Name: Sriracha and Honey Glazed Pork with Brussels Sprouts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 2 tablespoons Olive oil, divided; to taste Kosher salt; 2 Boneless pork chops, medium; 2 medium Leeks, white and light green parts, chopped; 1 pound Brussels sprouts, trimmed and shredded; 3 tablespoons Honey; 1½ tablespoons Sriracha; 1 lemon, juiced Lemon juice; to taste Freshly ground black pepper

Recipe GLPR4d892c12c15ed5

Asian

Main Course

35 min

491 cal

Servings: 2

Stovetop

SNAP eligible

Pan-seared boneless pork chops glazed with a sweet and spicy sriracha-honey sauce, served alongside shredded Brussels sprouts and sautéed leeks. This balanced dish offers tender pork, crispy vegetables, and a complex glaze that combines heat and sweetness.

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Ingredients

2 tablespoons Olive oil, divided

to taste Kosher salt

2 Boneless pork chops, medium

2 medium Leeks, white and light green parts, chopped

1 pound Brussels sprouts, trimmed and shredded

3 tablespoons Honey

1½ tablespoons Sriracha

1 lemon, juiced Lemon juice

to taste Freshly ground black pepper

Directions

In a small bowl, whisk together the honey, sriracha, and lemon juice to create the glaze. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season both pork chops generously with kosher salt and black pepper on both sides.
Once the oil is hot, carefully place the pork chops in the skillet. Sear for 5-6 minutes on the first side without moving them, until they develop a golden crust.
Flip the pork chops and sear the second side for another 5-6 minutes. Pour the sriracha-honey glaze over the chops and reduce heat to medium. Continue cooking for 2-3 minutes, turning the chops to coat them evenly in the glaze, until the internal temperature reaches 145°F.
Remove the glazed pork chops to a plate and tent with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce heat to medium. Add the chopped leeks and sauté for 3-4 minutes, stirring occasionally, until they begin to soften.
Add the shredded Brussels sprouts to the skillet along with a pinch of kosher salt and black pepper. Sauté for 5-6 minutes, stirring frequently, until the Brussels sprouts are tender-crisp and lightly caramelized.
Divide the Brussels sprout and leek mixture between two serving plates, top each with a glazed pork chop, and drizzle any remaining pan juices over the top. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

All ingredients are stocked at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip, and pork chops plus brussels sprouts are competitively priced. The stated time is honest if you use pre-trimmed brussels sprouts; otherwise add 5 minutes for prep. Leeks can be a sourcing headache—they're not always stocked at every Food Lion or ALDI, so you may need to visit Harris Teeter or Kroger. Cost per serving lands around $6–7 once you factor in modest pork chop prices and bulk brussels sprouts, making it solid for a weeknight. The dish is a one-pan skip-the-fuss meal that doesn't reheat well, so plan to eat it fresh the same night.