Sweet Soy Pork Chops
with a Roasted Sweet Potato & Pepper Jumble
- Sesame
- Soy
- Wheat
- Milk
Raise your hand if the biggest question of your week is always, “What the heck am I eating for dinner?!” While we can’t actually see you, we’re right there with you. We’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up succulent pork chops with a side of roasted sweet potatoes, bell pepper, and poblano all tossed in garlicky lime butter. To finish things off, the pork is drizzled with a ridiculously delicious soy-spiked pan sauce. Talk about a dream come true!
Ingredients
12 ounce
Pork Chops
2 unit
Sweet Potato
1 unit
Long Green Pepper
1 clove
Garlic
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
2 unit
Scallions
1 unit
Bell Pepper
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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 all produce. • Core, deseed, and dice poblano and bell pepper into ½-inch pieces. Dice sweet potatoes into ½-inch pieces. Toss veggies on a baking sheet with a drizzle of oil and a pinch of salt and pepper. (For 4, divide between 2 sheets; roast sweet potatoes on top rack and peppers on middle rack.) • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
• Meanwhile, zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. • In a small bowl, combine 2½ TBSP sweet soy glaze, 2 TBSP water, ½ tsp sugar, and a squeeze of lime juice. (For 4 servings, use 5 TBSP sweet soy glaze, 4 TBSP water, and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze—we sent more.
• Pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minute per side. • Turn off heat; transfer to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 30 seconds. Stir in a pinch of both garlic and lime zest; season with salt and pepper. Set aside.
• While pork rests, wipe out pan used for pork; heat over medium-high heat. Add a drizzle of oil, scallion whites, and remaining garlic. Cook, stirring, until aromatics are softened and fragrant, 1-2 minutes. • Pour in sauce and cook until slightly thickened, 1-2 minutes. Turn off heat.
• Once veggies are done, toss with garlic lime butter; season generously with salt and pepper. • Divide veggies and pork between plates. Top pork with sauce. Garnish with scallion greens. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet soy glaze on tender pork, while the roasted veggie jumble was a surprising hit 🍲.
- Ease of prep: Some found chopping veggies time-consuming; consider prepping ahead for a smoother cooking experience.
- Suggestions: For more flavor, try adding extra garlic or herbs to the veggie jumble.
- Portions: A few wanted larger servings; consider adding an extra side dish if you're extra hungry.
- Spice level: Poblano heat varied; taste-test before adding to adjust spiciness to your preference.
Reviews from our home cooks
Was a little wary to try peppers and sweet potatoes together, but it was delicious. Pork chops are also very hit-or-miss for me but these did not disappoint! Tender and juicy, practically melts in your mouth, and the glaze was perfect.
I knew I was taking a chance with a recipe with soy (husband is not a fan) in the title, but it was really, really good. A good recommendation to your customers would be to test the poblano pepper for spiciness. They seem to vary quite a bit. Ours wasn't spicy at all, so we used the whole thing.
Loved loved loved this one. My husband does not do cooked veggies or any type of pepper almost at all, but he loved it with the sweet potato combo. And the sauce was 😋
Was very good, but a little hot for my taste. After taking the poblamo pepper pieces out when I ate it, it still had the flavor and was fine. The pork was tender with the glaze plentiful and delicious.
Found the poblano pepper had more heat than expected since the recipe did not indicate it would be spicy at the time I selected it. I almost tossed them since I tried a small bite of the raw pepper... I hoped roasting them would temper that a bit and found that in the pepper jumble, the little bit of heat that remained was fine. I would also suggest altering the recipe to use up the full packet of sweet soy glaze.
Delicious, but it was a bit too salty (I think it was from the sweet soy glaze). Additional salt should be omitted from the instructions.
Great flavor! Both in the sauce for the pork chops but also in the veggies. The veggies contain sweet and spicy. Loved everything!!!
Delicious is all I can say. I would never have thought of making sweet potatoes with poblanos and bell peppers.
I am a huge pork fan! I loved this dish! We did add a couple of potatoes to the jumble, in order to use them up. It was so good!
This won over everyone - the daughter who "doesn't like soy sauce," the husband who hates sweet potatoes, and me who isn't a fan of peppers.
