Spicy & 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
1 unit
Broccoli
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 into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into 1⁄2-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.
• Meanwhile, 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 1⁄4 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 Dec 2025- Flavor: Many loved the sweet and spicy soy glaze, calling it delicious and flavorful; some found it too sweet or salty.
- Ease of prep: Customers appreciated the simple, quick preparation and clear instructions for this easy weeknight meal.
- Suggestions: Consider adding rice or potatoes; cook broccoli separately or for less time to avoid burning.
- Portions: Some felt vegetable portions were small; a few wanted more pork or found the meal not filling enough.
- Texture: Several noted the pork can easily overcook and become tough; removing it slightly early helps keep it tender.
Reviews from our home cooks
I'm getting tired of saying the dish is delicious but this dish is delicious. And I like the easy way of making the carrots which always taste sweet although you don't add any kind of sweetener to them. As I've said before I make that and the broccoli in a countertop convection oven. I turn down the temperature 25° from what the recipe states and I make it on the bottom shelf of the oven. I used to cut back the time about 5 minutes. Comes out perfectly that way. Do remember to turn the broccoli over halfway in between so it gets crunchy on both sides.
Another very good dish with different flavors. That's something I'm learning to like about HelloFresh after coming from trying out Factor for a couple of months. There are so many flavors in your mouth with these dishes. I will give a word a caution that I would be sparse with the pepper flakes on the carrots if you're not used to heat. It really add something to them but it can be a bit hard on the tongue if you're not used to it. But they were still tasty! So nice to get vegetables with different flavorings rather than just roasted plain. And on your plate some of the soy sauce slips over into the vegetables which is good also. You get a very good portion of pork. Inch thick. Very tender and not dry. Be careful when cooking pork because it will still cook after you take it off the heat so I would stop cooking it a minute before the instructions say.
The pork and the flavor of the glaze was outstanding! My problem was the carrots and broccoli were not enough food and had no flavor. I added 1/3 cup white rice. This is the first meal where I felt there was not enough food.
Excellent meal! I love the sweet, spicy sauce on the pork. And carrots with broccoli as sides are an excellent choice.
No complaints! I got AMPLE amounts of both broccoli and carrots, and the soy glaze was delicious.
This is a meal that we have had a couple of times. It never disappoints. The sweet soy glaze makes the difference.
I turned it into a pork stir fry with broccoli and carrots and it was amazing!
As with other recipes with directions to roast broccoli and carrots together, we did not. Broccoli tends to cook so much faster. We steam ours.
This was my first meal. The med-high heat splattered all over my stove and kitchen counter...I recommend med heat for your searing. I also purchases a splatter shield. I trimmed the fat off of the pork. My broccoli had burned edges...guess my bite size were too small. I will be microwaving my broccoli in the future. Put broccoli in a butter cup with a drizzle of water and microwave for 30 sec. per serving. Carrots were OK. Too much clean up.
Loved the pork with the yummy sauce. I steamed the broccoli with a touch of butter and lemon juice after I drained it. A lot better method than roasting it, IMHO. Otherwise, it was really great.
