Pan-Seared Sweet Soy Glazed Pork

🥘 Ingredients

• black pepper
  pinch
• broccoli florets
  2 c
• butter
  1 tbsp
• carrots
  8 oz
• cooking oil
  1 tbsp
• garlic powder
  ½ tsp
• korean chili flakes
  ¼ tsp
• pork chops
  2 pieces
• salt
  pinch
• scallions
  2 pieces
• sweet soy glaze
  ¼ cup
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large pan
• cutting board

1. 

   1

   Adjust oven rack to the top position and preheat oven to 425°F. 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.

   broccoli florets: 2 c, carrots: 8 oz, scallions: 2 pieces
2. 

   2

   Toss broccoli on one side of a baking sheet with a drizzle of cooking oil , salt , and black pepper . Toss carrots on the empty side with a drizzle of cooking oil, a pinch of korean chili flakes , salt, and pepper. Roast on the top rack, tossing halfway through, until tender and crisp ⏱️ 20 minutes to ⏱️ 25 minutes .

   cooking oil: 1 tbsp, salt: pinch, black pepper: pinch, korean chili flakes: ¼ tsp
3. 

   3

   Pat pork chops dry with paper towels and season all over with garlic powder , remaining korean chili flakes, salt, and pepper. Heat in a large pan over medium-high heat. Add pork; cook until browned and cooked through ⏱️ 4 minutes to ⏱️ 6 minutes per side. Turn off heat; transfer to a cutting board . Wipe out pan and let cool slightly.

   pork chops: 2 pieces, garlic powder: ½ tsp
4. 

   4

   Heat a drizzle of cooking oil in the used pan over medium-high heat. Add scallion whites; cook until softened ⏱️ 1 minute to ⏱️ 2 minutes . Add sweet soy glaze and water ; simmer until bubbling and slightly thickened ⏱️ 2 minutes to ⏱️ 3 minutes . Remove from heat and stir in butter until melted.

   sweet soy glaze: ¼ cup, water: ¼ cup, butter: 1 tbsp
5. 

   5

   Slice pork crosswise. Add pork to pan with sauce and toss to coat.
6. 

   6

   Divide carrots, broccoli, and glazed pork between plates. Drizzle any remaining sauce from pan over pork. Garnish with scallion greens and serve.