This quick and easy sheet pan dinner of Miso Glazed Pork Chops and Broccolini is packed with delicious Asian flavors and will blow your taste buds away. Lately I’ve been loving sheet pan meals as much as one-pot meals.
Typically a “one-pot meal” is thought of as something that’s slowly cooked, for a long period of time, in one pot — like my Braised Brisket Stew or my Short Rib Stew. These dishes are super comforting and are packed with warm flavors and ingredients that meld together perfectly.
A “sheet pan meal” is similar in that everything comes together in one cooking vessel, but it’s usually less stew-like. Regardless, I’m finding them to be quite cozy. Yep, a meal on a sheet pan can be cozy. Between the rainy weather and the crazy politics, we need cozy, comforting foods right now, don’t we? I say we do.
There’s just something wonderfully warming about so many delicious flavors blending together in the oven — all at once, in or on the same pan.
The key is choosing the ingredients that will be combining — the flavors, the textures and the colors. It all about how it will taste if a bit of everything makes its way onto your fork at once. It should create a perfect bite. With bits of garlic and ginger, the miso glaze on this pork is sweet and savory and when it works its way into the broccolini florets, oh my!
You could serve this with rice or noodles, or as is. It’s delicious — and cozy — any which way!
- ¼ cup light or white miso paste (Shiro-Miso)
- 3 tablespoons sake
- 2 tablespoons Mirin (sweet rice wine)
- 2 teaspoons fresh ginger pulp
- 1 teaspoon minced garlic
- 1 teaspoon granulated sugar
- 4 (approximately 8-ounce) bone-in pork chops
- ¼ cup grape seed oil
- 2 cups thinly sliced red bell pepper (2 small to medium-sized peppers)
- ½-pound broccolini, washed and dried
- ½ cup thinly sliced shallots
- sea salt and freshly ground black pepper
- Use a whisk to blend the miso, sake, Mirin, ginger, garlic and sugar. Pour it into a heavy-duty zip-lock bag and set aside.
- Trim any excess fat off the pork chops and then place them in the bag. Move them around to be sure they're well coated with the marinade, and then gently press any air out of the bag and seal it. Let the pork marinate in the refrigerator for about 1 hour.
- Preheat the oven to 400 degrees F and adjust a rack to the center.
- Pour the oil on a sheet pan and then toss the peppers, broccolini and shallots in it. Generously season with salt and pepper, mix and then evenly spread the mixture out in a single layer, leaving 4 empty spaces for the pork chops. (You can cut the broccolini into bite-sized pieces if desired, but I think the long pieces are pretty.)
- Remove the pork chops from the refrigerator and then, without wiping off any excess marinade, add them to the empty spaces on the sheet pan. If there's still marinade left in the bag, you can drizzle a bit over the vegetables. Season the pork chops with pepper and place the sheet pan in the preheated 400 degree F oven. Roast just until the pork is cooked through, probably no more than 20 minutes.Toss the vegetables and check the pork about halfway through the cooking time. (If the surface of the pork isn't golden when it's done, if you'd like to, you can place the sheet pan under the broiler for about 30 seconds. It's just as delicious either way, but looks prettier when it's golden.)