Sheet Pan Honey Soy Pork Chops with Snap Peas – Fast, Flavorful, and Weeknight-Friendly

Honey soy pork chops are the kind of weeknight meal that makes everyone at the table happy. You get juicy, savory meat with a hint of sweetness, crisp-tender snap peas, and minimal cleanup. Everything cooks on one pan, so you’re not juggling multiple pots or complicated steps.

The sauce is simple, the prep is quick, and the results are consistently great. If you’re craving big flavor without a lot of work, this is your recipe.

What Makes This Recipe So Good

• One-pan ease: Everything roasts together, so cleanup is simple and stress-free.
• Balanced flavor: Honey and soy bring sweet-salty depth, while garlic, ginger, and lime keep it bright and lively.
• Quick cooking: Pork chops and snap peas cook fast, making this perfect for busy nights.
• Flexible ingredients: Swap in green beans or broccoli, and use bone-in or boneless chops.
• Meal prep–friendly: The sauce doubles as a marinade, so you can prep in advance for even more flavor.

Ingredients

• 4 pork chops, about 1-inch thick (bone-in or boneless)
• 12 ounces sugar snap peas, trimmed
• 1 red bell pepper, sliced (optional for extra color and crunch)
• 2 tablespoons olive oil, divided
• Salt and black pepper, to taste

Honey Soy Sauce:

• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 3 tablespoons honey
• 2 tablespoons rice vinegar (or lime juice)
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1/4 teaspoon red pepper flakes (optional, for heat)

To Finish:

• 1 tablespoon sesame seeds (optional)
• 2 green onions, thinly sliced
• Lime wedges, for serving

Step-by-Step Instructions

1. Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easy cleanup.

   Lightly oil the surface.

2. Make the sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Taste and adjust sweetness or acidity as needed.
3. Season the pork: Pat pork chops dry. Season both sides with salt and black pepper.

   Brush lightly with 1 tablespoon olive oil.

4. Marinate briefly (optional but recommended): Spoon 2 tablespoons of the honey soy sauce over the chops and rub it in. Let sit while you prep the vegetables, about 10–15 minutes. Do not discard the rest of the sauce.
5. Prep the vegetables: In a bowl, toss snap peas and bell pepper with 1 tablespoon olive oil, a pinch of salt, and pepper.
6. Arrange on the pan: Place pork chops on one side of the sheet pan. Spread the snap peas and peppers on the other side in a single layer.
7. Roast: Bake for 10 minutes.

   Remove the pan, brush the pork chops generously with more honey soy sauce, and toss the vegetables with a spoonful of sauce for extra flavor.
8. Finish roasting: Return to the oven for another 7–12 minutes, depending on thickness. Pork chops are done when they reach 145°F (63°C) in the center. Snap peas should be crisp-tender with slight char.
9. Rest and garnish: Transfer pork to a plate and let rest 5 minutes.

   Sprinkle sesame seeds and green onions over everything. Serve with lime wedges and drizzle any remaining sauce over the top.

10. Optional serving ideas: Pair with steamed rice, quinoa, or cauliflower rice to soak up the sauce.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over medium-low heat or in the microwave at 50% power to avoid drying out the pork. Add a splash of water to loosen the sauce.
• Freeze: You can freeze cooked pork chops for up to 2 months, but snap peas may soften.

  For best texture, freeze the pork separately and cook fresh vegetables when reheating.

Benefits of This Recipe

• Balanced nutrition: Lean protein from pork chops and fiber-rich snap peas make a wholesome plate.
• Quick cleanup: One sheet pan means fewer dishes and less kitchen mess.
• Budget-friendly: Pork chops are often more affordable than steak or salmon, and the sauce uses pantry staples.
• Customizable flavors: You can tweak sweetness, heat, or acidity to match your taste.
• Great for beginners: Straightforward steps and a forgiving sauce make this an easy success.

What Not to Do

• Don’t skip drying the pork: Moisture on the surface prevents good browning and can water down the sauce.
• Don’t overcrowd the pan: Give the vegetables space so they roast instead of steam.
• Don’t overcook: Pull the pork at 145°F. It will stay juicy after the brief rest.
• Don’t add all the sauce at once: Brushing midway helps the glaze set and prevents burning.
• Don’t forget to taste the sauce: Adjust honey or vinegar so it’s balanced before brushing.

Recipe Variations

• Ginger-garlic boost: Double the ginger and garlic for a stronger, aromatic kick.
• Spicy gochujang twist: Add 1–2 teaspoons gochujang or sriracha to the sauce for heat and depth.
• Citrus swap: Use orange juice instead of rice vinegar for a brighter, sweeter glaze.
• Veggie swap: Replace snap peas with green beans, broccolini, or asparagus. Adjust roasting time as needed.
• Bone-in vs. boneless: Bone-in chops are juicier and more forgiving.

  Boneless cook faster—start checking at the 15-minute mark.

• Grill-friendly: Grill the chops and sauté the snap peas in a skillet, then toss with warm sauce to finish.
• Low-sugar option: Reduce honey to 1–2 tablespoons and add a pinch of monk fruit or stevia if desired.
• Gluten-free: Use tamari or coconut aminos in place of soy sauce.

FAQ

Can I marinate the pork chops ahead of time?

Yes. Marinate the chops in half the sauce for up to 8 hours in the fridge. Pat lightly before roasting and brush with fresh sauce during cooking.

Discard any marinade that touched raw pork.

What if I don’t have snap peas?

Green beans, asparagus, or broccoli florets work well. Keep the pieces similar in size and avoid crowding. You may need a few extra minutes for thicker vegetables.

How do I keep pork chops from drying out?

Use chops at least 1 inch thick, don’t overcook, and let them rest.

A quick mid-roast glaze helps lock in moisture and adds extra flavor.

Can I use a different sweetener?

Maple syrup or brown sugar both work. Honey gives the best glossy finish, but the others still make a delicious glaze.

Do I need a meat thermometer?

It’s highly recommended. Pork can go from perfect to dry quickly.

Cook to 145°F in the thickest part, then rest for 5 minutes.

Is this meal good for meal prep?

Yes. Cook the pork and portion with rice and vegetables. Keep extra sauce on the side to add when reheating so everything stays moist and flavorful.

Can I make this with chicken?

Absolutely.

Use boneless chicken thighs or breasts. Roasting time will vary—start checking thin breasts at 15 minutes and thighs around 20 minutes, aiming for 165°F.

Wrapping Up

Sheet Pan Honey Soy Pork Chops with Snap Peas is the kind of recipe you’ll keep on repeat. It’s fast, flavorful, and flexible enough to fit whatever you have in the fridge.

With a glossy, garlicky-sweet glaze and crisp-tender veggies, every bite hits the sweet spot between comfort and freshness. Keep a jar of the sauce in your fridge, and weeknight dinners get a whole lot easier. Serve with rice, squeeze a little lime on top, and enjoy.