Sweet Chili-Lime Glazed Pork Chops
with Sweet Potato-Carrot Jumble, Sesame Seeds & Lime
- Soy
- Wheat
- Sesame
Sweet Thai chili sauce, sweet soy glaze, and hoisin team up for a spicy-sweet-umami triple threat atop these juicy pan-seared pork chops. On the side is a colorful caramelized jumble of roasted sweet potatoes, red onion, and carrots showered with nutty sesame seeds for crunchy contrast. Before serving, a sprinkle of fresh scallions and squeeze of lime juice tops off this boldly seasoned, veggie-forward meal.
Ingredients
2 unit
Sweet Potatoes
9 ounce
Carrots
1 unit
Red Onion
1 teaspoon
Garlic Powder
2 unit
Scallions
1 unit
Lime
10 ounce
Pork Chops
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into 1-inch-thick wedges.
• Toss sweet potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. (For 4 servings, divide between two sheets; roast on top and middle racks, swapping rack positions halfway through.) Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, trim and thinly slice scallions, separating whites from greens. Quarter lime.
• Pat pork* dry with paper towels and season all over with 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 and cover with foil to keep warm. Wipe out pan and let cool slightly.
• Heat a drizzle of oil in same pan over medium-low heat. Add scallion whites; cook, stirring occasionally, until fragrant and tender, 2-3 minutes. • Stir in hoisin, chili sauce, ¼ cup water (1⁄3 cup for 4 servings), 2½ TBSP sweet soy glaze (5 TBSP for 4), and juice from half the lime. (Be sure to measure the sweet soy glaze—we sent more!) • Cook, stirring occasionally, until sauce has slightly thickened, 2-3 minutes. Taste and season with salt and pepper if desired.
• Slice pork crosswise. • Divide pork and sweet potato–carrot jumble between plates in separate sections. Spoon sauce over pork. Garnish sweet potato–carrot jumble with sesame seeds. Garnish everything with scallion greens and serve with remaining lime wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet chili-lime glaze, finding it deliciously balanced; some felt it was too sweet or strong.
- Ease of prep: Several found it easy to prepare, though some noted longer veggie roasting times than expected.
- Suggestions: Consider adding a green vegetable or rice for balance; adjust veggie roasting time for desired tenderness.
- Portions: Some wanted more pork; others appreciated the generous veggie servings.
- Veggie jumble: The sweet potato-carrot mix was a hit for many, though some found it too similar in flavor and color.
Reviews from our home cooks
Sweet potato carrot jumble pushed this meal over the top with great flavor along with the sweet chili lime glaze. Delicious
Perfect pair! Veggie sheetpan was so easy and tasty, and the chili lime glazed pork was tender and flavored just right.
Very easy and quick meal to prepare. The sweet chili-lime glaze was phenomenal!
We LOVED the sweet potato, carrots & onion side! The flavors blended so well together. The pork chops were delicious as well.
Loved it, especially baking the red onion, sweet potato & carrots with garlic & oil, so healthy and great flavor. We had company, so I bought 2 extra pork chops and a tossed salad. It was a great feast. Thank you
I wasn't sure if the vegetable jumble would pair well with the sweetness of the like glazed chops, but, boy, it sure did. This one was A+.
Took a little longer than usual. Worth the wait. Sweet potatoes and carrot jumble better than most veggies I cook. Pork sweet and spicy.
Everything was good, but I thought the combination of carrots and sweet potatoes was a little strange. Aside from that, everything was fine. Instead of making my own GF soy glaze as I have done in the past, I used GF Tamari Sauce as well as GF Hoisin Sauce. It turned out fine and was delicious on the pork.
This was really great but I don't know if I'd recommend using the same pan for the sauce. It takes too long to cool down after the pork cooks for it to make sense to do this. Otherwise it was great and I really liked the sweet potato/carrot/onion medley
I don't eat a lot of pork and have not had a pork chop in 10 years. So, my expectations were low. To my surprise the cuts in the kit were extremely good. Brilliant Hoisan and Thai Chili flavor to which I added a little more heat from fresh chilies. And a touch of curry to the potatoes and carrots rounded out an excellent meal.
