This one-pan ginger and soy pork dinner is perfect for busy weeknights. It uses just a handful of ingredients, is quick to prep, and requires minimal cleanup. You simply add all the ingredients to one pan, pop it in the oven, and in 30 minutes you have a balanced dinner ready to enjoy.
Prep time: 10 minutes
Cook time: approximately 30 minutes
Total time: approximately 45 minutes
Serving size: 1 pork chop plus approximately ¾ cup vegetables
Preheat the oven to 425 degrees F. Line a full or half sheet pan with aluminum foil.
Combine soy sauce, oil, ginger, garlic, pepper, and salt in a small mixing bowl. Whisk well.
Place pork chops onto center of sheet pan. Add the veggies around the pork chops, leaving some space between all ingredients (if you crowd the pan too much, your dinner will be steamed instead of roasted). Drizzle the soy sauce mixture over the pork and veggies.
Roast for 20–30 minutes, just until pork reaches an internal temperature of 140 degrees F, as measured in the center of the thickest part of the chop, away from the bone. Turn on your oven’s broiler setting, and broil for 5 minutes to crisp pork and brown the veggies. Remove from oven and let rest for 5 minutes. Pork will continue to rise in temperature once removed from oven to a safe internal temperature of 145 degrees F. Cook time will vary depending on the thickness of the pork chops and variations in oven precision. Do not overcook.
Sprinkle with basil. Serve.
MOBE kitchen tip:
Calories: 460 / Total Fat: 20g (26% DV) / Saturated Fat: 7g (35% DV) / Trans Fat: 0g / Cholesterol: 90mg (30% DV) / Sodium: 990mg (43% DV) / Total Carbohydrate: 31g (11% DV) / Dietary Fiber: 5g (18% DV) / Total Sugars: 12g / Added Sugar: 0g (0% DV) / Protein: 36g / Vitamin D: 0mcg (0% DV) / Calcium: 68mg (6% DV) / Iron: 3mg (15% DV) / Potassium: 1209mg (25% DV)
Allergen statement: contains soy and wheat (depending on soy sauce used).
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