Pan-Seared Sweet Soy Glazed Pork
with Roasted Carrots & Broccoli
- Sesame
- Soy
- Wheat
- Milk
When it comes to elevating a simple weeknight meal—like our dear friend, the humble pork chop—it’s all about the pan sauce! In this case, you’ll get a great sear on the pork, then coat it in a tangy-sweet soy sauce thickened with butter to glossy perfection. On the side is roasted broccoli and carrots sprinkled with fiery Korean chili flakes. Shower your plate with scallion greens before serving for a fresh, zippy crunch.
Ingredients
9 ounce
Carrots
8 ounce
Broccoli Florets
2 unit
Scallions
1 teaspoon
Korean Chili Flakes
10 ounce
Pork Chops
1 teaspoon
Garlic Powder
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss carrots on empty side with a drizzle of oil, a pinch of chili flakes, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet. Add carrots to a separate baking sheet; roast broccoli on top rack and carrots on middle rack.) • Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.
• Pat pork* dry with paper towels and season all over with garlic powder, remaining chili flakes, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add sweet soy glaze and ¼ cup water (1⁄3 cup for 4 servings); simmer until bubbling and slightly thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Slice pork crosswise. • Add pork to pan with sauce and toss to coat.
• Divide carrots, broccoli, and glazed pork between plates. Drizzle any remaining sauce from pan over pork. Garnish with scallion greens and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet soy glaze was widely praised as the highlight of the dish, though some found it too sweet or salty — using half the packet or adding a splash of rice wine vinegar helped balance it.
- Ease of prep: Quick and straightforward to pull together; roasting the vegetables and pan-searing the pork run mostly in parallel, keeping the overall cook time manageable.
- Suggestions: Reduce oven temperature by about 25°F for the broccoli, or start the carrots a few minutes earlier, as broccoli tends to burn before carrots are fully tender at 425°F. To keep pork juicy, cook it for less time than instructed and add both oil and butter to the pan — several cooks found this made a noticeable difference.
- Leftovers: The glaze reheats well, and several cooks served leftovers over rice the next day to soak up the extra sauce 🍚.
Reviews from our home cooks
We were a big fan of this dish in our household. Different from many other HF meals, this dish does not feature a grain, which was actually not a bad thing for us! Doubling up on veggies with the sliced carrots and broccoli florets was delicious. The sweet soy glaze was a great compliment to the pork and the dish was extremely tasty.
The vegetables for this recipe were great - a large firm carrot and fresh looking broccoli with no rotten places on it. The scallions were medium sized none of the green part was damaged or otherwise deteriorated. The pork chops were a nice size too. All in all, this was a delicious recipe and we really enjoyed preparing it and then eating it. Please keep it up with the good vegetables.
Don't like using my oven in hot summers of AZ. I just cooked the veggies in a 2qt pot. Cooked carrots a little longer 1st and then added broccoli and even had a little of the sweet soy sauce from meat to dribble over veggies too. Very good meal.
I'd like to see a bigger portion of carrots and broccoli because I am a big vegetable eater, but overall this meal was super easy and yummy! I think the red chili flakes made the taste even better.
Broccoli and carrots were easy to cook as they were roasted in oven. I do love my roasted veggies. The sauce for the pork never thickened up ever after I put the leftovers in the refrigerator and then I heated them in the microwave the next day.
I LOVED this - that sweet soy glaze with the heat from the Korean chili flakes is just incredible!
Simple to make, the broccoli and carrots come out very tender and tasty with the glaze. Honestly liked the veggies more than the pork here.
The soy glaze was delicious. Only complaint is with the carrots as I feel the seasoning did not mesh well with the rest of the recipe.
Very good! Sweet soy glaze made this tasty. Make sure when cooking glaze, that it thickens up, otherwise it becomes a bit soggy.
The sauce on the pork was very very good. Since my husband can't eat carrots I substituted acorn squash which went with the rest of the meal just fine.
