Veggie Udon + Sticky Glazed Pork Chops (Edit recipe)

52 recipes
|
45 followers

Craving a delicious and easy dinner that balances savory, sweet, and umami flavors? This Veggie Udon + Sticky Glazed Pork Chops is a must-try! Pork chops are seared to perfection in a mouthwatering sticky glaze that’s both sweet and tangy. Paired with slurp-worthy udon noodles and fresh stir-fried vegetables, this meal is a complete delight. Perfect for busy weeknights or a special family dinner, this quick Asian-inspired recipe comes together in under 30 minutes. Plus, it’s packed with protein and fiber, making it a satisfying and wholesome choice.

Share

save

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

15

Serves: 4

Ingredients

4 whole Boneless Pork Chops - US Wellness Meats, thinly sliced or butterfly 2
2 Tbsp Avocado Oil

Marinade/Sauce

0.5 cup Coconut Aminos
1 Tbsp Rice Vinegar
4 Tbsp Honey
2 cloves Garlic, minced
2 tsp Sesame Oil
1 Tbsp Gochujang (Red Chili Paste), Could sub a chili crisp oil or something similar

Veggie Udon Noodles

8 oz Udon Noodles, I get the Lotus Foods Udon Rice Noodles
1 whole Carrots, Peeled + chopped into matchsticks
1 whole Celery, Rib, chopped into matchsticks
0.5 whole Yellow Onion, Thinly Chopped
8 oz Shiitake Mushrooms, Sub any mushroom, I like to get the fun chef mixes and use them in this

Shop Ingredients

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk together the marinade/sauce in a bowl with a fork.
Place the pork chops into the marinade and stab them a few times with the fork.
Chop your veggies while the meat marinades.
Heat a 10" cast iron skillet over med-high heat, then add oil and pork chops (reserve the marinade for later use). I use a splatter cover for this.
Begin cooking your udon noodles per the package, mine take about 10 minutes in boiling water. Then strain and set aside (this usually times out perfectly for when the chops are done).
Once pork chops get a good dark brown sear and are mostly cooked, flip them and dump the remaining marinade into the pan. It will be a lot and look like your chops are swimming.
Once they're cooked through, set them aside, but leave the marinade in the pan.
Add the carrots, celery, yellow onion and mushrooms to the pan and stir fry them in the simmering marinade. This will cook down into a slightly thickened sauce.
Once veggies are cooked, you can place the chops back on top to warm them back up if they've cooled off. Turn off the heat.
In a bowl, place your noodles and dump your sauce and veggies over top.
Give it all a toss and serve with your pork chops - garnishing with sesame seeds and chopped green onion.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	687
Fat:	26 g
Carbohydrates:	82 g
Protein:	30 g
Cholesterol:	65 g
Sodium:	1256 mg
Fiber:	3 g
Sugars:	34 g
Sugar Alcohol:	0 g
Calculated per serving.