Sticky Teriyaki Glazed Pork Chops with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Teriyaki Glazed Pork Chops with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Glazed Pork Chops with Roasted Asparagus

Savor the rich flavors of succulent pork chops coated in a sticky teriyaki glaze, perfectly balanced with the crisp, roasted asparagus. This meal delivers a delightful mix of savory and sweet notes while keeping your macros in check.

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NUTRITION

430kcal
Protein
34.3g
Fat
23.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless Pork Chop

1 cup fresh Asparagus, trimmed

1 tbsp low sodium Soy Sauce

1 tbsp Honey

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

0.5 tsp Cornstarch

1 tsp Olive Oil

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the pork chop dry and season with a pinch of salt and black pepper on both sides.

  • 3

    In a small bowl, mix the soy sauce, honey, minced garlic, grated ginger, and cornstarch until smooth.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the pork chop for about 2 minutes on each side until browned.

  • 5

    Pour the teriyaki mixture over the pork chop, letting it simmer for another 1-2 minutes until it thickens slightly and becomes glossy.

  • 6

    Meanwhile, toss the asparagus with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 7

    Roast the asparagus in the oven for about 8-10 minutes until tender and lightly charred.

  • 8

    Return the pork chop to the skillet if needed to reheat slightly with the glaze or serve immediately with the roasted asparagus on the side.

Sticky Teriyaki Glazed Pork Chops with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Teriyaki Glazed Pork Chops with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Glazed Pork Chops with Roasted Asparagus

Savor the rich flavors of succulent pork chops coated in a sticky teriyaki glaze, perfectly balanced with the crisp, roasted asparagus. This meal delivers a delightful mix of savory and sweet notes while keeping your macros in check.

NUTRITION

430kcal
Protein
34.3g
Fat
23.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless Pork Chop

1 cup fresh Asparagus, trimmed

1 tbsp low sodium Soy Sauce

1 tbsp Honey

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

0.5 tsp Cornstarch

1 tsp Olive Oil

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the pork chop dry and season with a pinch of salt and black pepper on both sides.

  • 3

    In a small bowl, mix the soy sauce, honey, minced garlic, grated ginger, and cornstarch until smooth.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the pork chop for about 2 minutes on each side until browned.

  • 5

    Pour the teriyaki mixture over the pork chop, letting it simmer for another 1-2 minutes until it thickens slightly and becomes glossy.

  • 6

    Meanwhile, toss the asparagus with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 7

    Roast the asparagus in the oven for about 8-10 minutes until tender and lightly charred.

  • 8

    Return the pork chop to the skillet if needed to reheat slightly with the glaze or serve immediately with the roasted asparagus on the side.