Honey Garlic Pork Chops with Roasted Green Beans

Honey-garlic glaze, often linked to modern Asian-inspired weeknight cooking, gives pork a sticky sweet-savory shine. Bone-in chops sear first, then roast with green beans on one sheet pan for an easy dinner.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 510 cal
• 42g protein
• 28g carbs
• 26g fat
• 5g fiber

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Ingredients

• 4 (about 2 lb) bone-in pork chops, 3/4-inch thick
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 3 tbsp olive oil
• 1.25 lb fresh green beans, trimmed
• 1/4 cup honey
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp cornstarch
• 1 tsp sesame seeds
• 2 sliced green onions

Instructions

1. 1Preheat oven to 425°F. Pat pork chops dry and season both sides with salt, pepper, and the garlic powder. Toss green beans on a large sheet pan with olive oil, remaining salt, and pepper; push them to the outer edges.
2. 2Heat the remaining olive oil in a large skillet over medium-high until shimmering. Sear pork chops 2–3 minutes per side until a deep golden crust forms (they will finish in the oven).
3. 3Transfer seared chops to the center of the sheet pan among the green beans. Roast 10–12 minutes until pork reaches 140–145°F internal temperature and beans are blistered and tender-crisp.
4. 4Meanwhile, whisk honey, soy sauce, rice vinegar, minced garlic, ginger, and cornstarch in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens and turns glossy, 2–3 minutes.
5. 5When the pork comes out of the oven, brush or spoon half the honey-garlic sauce generously over each chop. Return the pan to the oven for 2 more minutes so the glaze sets and becomes sticky.
6. 6Remove from oven and rest the chops 3–4 minutes on the pan so juices redistribute. Drizzle remaining warm sauce over the pork and green beans.
7. 7Sprinkle everything with sesame seeds and sliced green onions. Serve the chops whole with a generous pile of roasted green beans on the side, spooning any pan juices over the top.