Asian Pork Chops with Sesame Broccoli (one pan + keto)

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 are cooked until tender and coated in a delicious, sweet-and-savory, sesame-flavored sauce. You can allow the pork to marinate throughout the day so your dinner is super flavorful with very little work involved.

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 weeknight dinner 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!

Want more pork chop recipes? Try these bone-in pork chops with cream sauce, my favorite pecan-crusted pork chops, or this easy one-pot pork and rice recipe.

Recipe Ingredients

Here is a quick overview of what you will need. Scroll to the printable recipe card at the bottom of the page for exact measurements.

• Thick-cut boneless pork chops
• Vegetables: Broccoli, Red peppers (chopped into easy-to-eat bites)
• Asian Marinade: Soy sauce, water, sesame oil, sweetener (brown sugar or honey if not low-carb/keto, monk fruit or Swerve if keto), garlic, lemon juice, and sriracha
• Optional garnish ideas: Peanuts, green onions, sesame seeds

How To Make Asian Pork Chops

This one-pan meal is quite simple and tastes much more complicated than it is! Here’s an easy step-by-step guide:

Make the marinade

First you’ll want to mix all the ingredients for your marinade: Soy sauce, water, sesame oil, monkfruit, garlic, lemon juice, and sriracha sauce in a small mixing bowl. Pour 3/4 of the marinade over the pork and allow it to marinate between 30 minutes and 8 hours. Reserve the remaining marinade in the fridge for now.

TIP: Marinating longer may negatively affect the texture of the pork, so try to keep it to an 8 hour maximum.

Sear the pork chops

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.

Combine the pork and vegetables

In the remaining marinade, toss the broccoli and red pepper, then add it all to the large 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 an internal temperature of 145 degrees F (measuring with a meat thermometer). Add your garnish, sprinkle with a touch of cracked black pepper if you like, and you’re done!

What to serve with pork chops and broccoli

I like to serve this as a complete meal in and of itself, but you can easily add a few sides to stretch the meal further! We like it with Brussels Sprout Fried Rice and some Roasted Cabbage.

Storage and Reheating

Allow leftovers to cool and place in an airtight container in the fridge. This recipe will keep up to 3-4 days in the fridge. To reheat, microwave on 50% power in 1-minute increments, flipping the pork after each blast and sprinkling with a touch of water for moisture. If you like your broccoli crisp, you could air fry for 2 minutes at 350 degrees F.

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:

• Sesame Shrimp Skewers
• Asian Steak Rolls
• Sesame Pork & Green Beans
• Spicy Kung Pao Chicken

Get the Recipe: Asian Pork Chops with Sesame Broccoli

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Yield: 4

Author: Annie Holmes

Asian Pork Chops with Sesame Broccoli features a zesty marinade made of lemon juice, sriracha, chili garlic sauce, sesame seed oil, and soy sauce! Pan seared to perfection, this easy meal comes together in mere minutes! 

5 from 1 rating

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Ingredients

 

1x2x3x

• ▢ 4 2-inch thick pork chops
• ▢ 12 ounces broccoli florets
• ▢ 2 sweet red peppers

Asian Marinade

• ▢ 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

Garnish

• ▢ 2 tablespoons peanuts
• ▢ 2 tablespoons green onions

Cook ModePrevent your screen from going dark

Equipment

• ▢
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet – 12.5 Inch – Black

Instructions

 

• 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.

Notes

Nutritional value below only counts half of the marinade since the marinade used on the pork is discarded.

 

Net carbs are 7.3 g per serving

Serving: 1 pork chop + about 3/4 cup vegetables with sauce, Calories: 396kcal, Carbohydrates: 11.3g, Protein: 55.5g, Fat: 13.6g, Cholesterol: 142.8mg, Sodium: 294.7mg, Fiber: 4g, Sugar: 4.6g

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