Asian Pork Chops with Sesame Broccoli features a zesty marinade made with sriracha, and chili garlic sauce! Pan seared to perfection, this easy keto recipe is the perfect 30-minute meal for about 7 net carbs!
This delicious one pan pork chop dinner is exactly what you need on a busy night–Protein and veggies cooked until tender, coated in a delicious sesame-flavored sauce. You can allow the pork to marinate throughout the day so your dinner is super flavorful with very little work involved.
It’s no secret here at Maebells that we love our Asian-inspired dishes! When I first went keto, I thought I’d miss my carb-loaded favorites like Salmon and Broccoli Bowls or Steak Lo Mein. I’m happy to report, though, that I’ve found so many ways to enjoy meat, vegetables, and tasty sauces that don’t involve rice or noodles (like this Sesame Chicken Keto Stir Fry)!
Instead of relying on a rice or pasta, this dish brings out the very best in the limited ingredients used. The pork is beautifully tender and juicy while the vegetables manage to be tender on the inside with that lovely crispy roasted on the outside. The garnishes add a delightful crunch, too!
My favorite thing about this particular one is how easy it is. It’s a one pan meal, so you don’t have to worry about thinking up a perfectly-paired side or washing half your dishes when you’re done! It’s ready in 30 minutes, too, so you don’t have to worry about spending half the evening in the kitchen!
This dish could be easily meal prepped, too, making it a great option for those busy weeks when you know you’re juggling a million things on your list. I know this delicious, flavor-packed one pan keto pork dinner will be one that stays in the rotation!
Ingredients for One Pan Asian Pork Chops and Broccoli
- Thick-cut pork chops
- Vegetables: Broccoli, red peppers
- Asian Marinade: Soy sauce, water, sesame oil, golden monkfruit (brown sugar if not keto), garlic, lemon juice, and sriracha
- Garnish: Peanuts, green onions (optional but add fantastic textures and flavors!)
How do I make Asian Pork Chops?
This one-pan meal is quite simple and tastes much more complicated than it is! First you’ll want to mix all the ingredients for your marinade: Soy sauce, water, sesame oil, monkfruit, garlic, lemon juice, and sriracha sauce. Pour 3/4 of the marinade over the pork and allow it to marinate between 30 minutes and 8 hours. Marinating longer may negatively affect the texture of the pork, so try to keep it to an 8 hour maximum.
Preheat the oven to 400 degrees F while a large cast iron skillet is getting nice and hot inside. Turn an oven burner to medium high heat, remove the pan from the oven and place it on the burner, then add olive oil and sear the pork chops for 2 minutes on each side.
In the remaining marinade, toss the broccoli and red pepper, then add it all to the skillet. Place the skillet back into the oven and cook 15 minutes, then turn the pork chops and broccoli. Cook another 5 minutes or as needed until the pork chops reach 145 degrees F (measuring with a meat thermometer).
Garnish with peanuts and green onions, then you’re done!
Do I have to use the Asian Pork Marinade?
You don’t have to use the marinade–This technique would still result in tender pork chops and delicious roasted broccoli. However, I really think this marinade brings out beautiful flavors in both the pork and veggies… Definitely use it if you can! I even think it would be tasty with chicken, beef, or seafood, too!
Do I have to cook thick-cut pork chops in the oven?
I’m sure that there are other ways to cook a thick pork chop, but this stove+oven technique has become my favorite way to render any fat while still getting a delicious sear and getting the pork cooked through completely. If you’re looking to cook a few thick pork chops and don’t want the veggies with it, this How to Cook a Thick Cut Pork Chop Perfectly is a wonderful guide!
You can use thinner pork chops, but this will affect cooking time. If they are thin breakfast chops (or thick chops pre-sliced), you may need to remove the pork from the pan after searing, roast the vegetables a few minutes, then add the pork back in for a shorter cooking time. I have not tried this, but comment below and let me know how it goes if you try this!
More Keto Asian Recipes:
- 4 (2 inch) thick pork chops
- 12 ounces broccoli florets
- 2 sweet red peppers
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 tablespoon sesame oil
- 1 tablespoon golden monkfruit (if not keto, regular brown sugar will work)
- 1 tablespoon minced garlic
- 1 teaspoon lemon juice
- 1 teaspoon sriracha
- 2 tablespoons peanuts
- 2 tablespoons green onions
- Combine the ingredients for the Asian marinade and stir well.
- Pour 3/4 of the marinade over the pork chops and marinade at least 30 minutes, up to 8 hours.
- When ready to cook preheat an oven to 400 degrees F.
- Place a large cast iron skillet in the oven at least 10 minutes and let it get good and hot. Turn an oven burner on medium high heat.
- Carefully remove the hot skillet from the oven and set on the stove top burner, add 1 tablespoon olive oil and add the pork chops. Reduce the heat to medium. Sear the chops 2 minutes on each side.
- Toss the broccoli and red pepper in the remaining marinade and add to the skillet.
- Add the skillet back to the oven and cook 15 minutes, turn the pork chops and broccoli and cook an additional 5 minutes or as needed until the pork chops reach 145 degrees F with a meat thermometer.
- Garnish with peanuts and green onions.
Nutritional value below only counts half of the marinade since the marinade used on the pork is discarded.
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Nutrition Information:Yield: 4 Serving Size: 1 pork chop + about 3/4 cup vegetables with sauce
Amount Per Serving: Calories: 170Total Fat: 6.8gCholesterol: 35.7mgSodium: 187.6mgCarbohydrates: 11.3gNet Carbohydrates: 7.3gFiber: 4gSugar: 4.6gProtein: 17.3g