We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine carrots, green onions, rice vinegar, soy sauce, sesame oil, honey, and sesame seeds in a large bowl. Refrigerate until ready to serve.
Pat pork chops dry with paper towel and season both sides with salt and pepper.
Add cornstarch to a bowl and dredge pork chops on all sides.
Heat olive oil in a large pan over medium heat and sear pork chops on both sides until a golden crust forms.
Combine soy sauce, honey, sesame oil, and minced garlic in a bowl and whisk together.
Remove pork chops from pan and add glaze mixture, scraping brown bits from the bottom of the pan.
Heat glaze until bubbly and thickened, then add pork chops back to the pan, flipping and spooning the glaze over top.
Cook until glaze coats the back of a spoon and pork chops reach an internal temperature of 145°F.
Want to keep this recipe for later? We can email it to you!
For a thicker glaze, allow it to reduce longer until it reaches the desired consistency.
You can substitute chicken thighs for pork chops if preferred.
Can I use chicken instead of pork?
Yes, chicken thighs can be used as a substitute for pork chops.
How do I know when the pork chops are done?
The pork chops are done when they reach an internal temperature of 145°F.
Can I make the carrot salad ahead of time?
Yes, the carrot salad can be made a few hours in advance and stored in the refrigerator.
What can I serve with this dish?
This dish pairs well with rice and can be topped with additional green onions and sesame seeds.
How can I make the glaze thicker?
Allow the glaze to reduce longer until it reaches the desired consistency.
