Sheet-Pan Korean Pork Chops

• 4 bone-in pork chops 12-ounce, cut 1-inch thick
• 1/4 cup honey
• 1/4 cup hot-and-sweet gochujang sauce
• 2 teaspoons fresh ginger grated
• 2 teaspoons seasoned rice vinegar
• 1 teaspoon Asian toasted sesame oil
• nonstick cooking spray
• 8 ounces broccolini spears
• 3 rainbow carrots medium, peeled and diagonally sliced 1/4 inch thick
• 3 tablespoons canola oil
• toasted sesame seeds for garnish
• sliced green onions for garnish
• cooked rice for serving

1. Preheat oven to 425u0b0F. Pat pork chops dry with paper towels.
2. For the glaze, in a small bowl stir together honey, gochujang sauce, ginger, rice vinegar and sesame oil; set aside 1/3 cup.
3. Lightly spray 2 large rimmed baking pans with cooking spray. Place chops on one of the prepared pans. Brush pork chops with remaining glaze mixture.
4. In a large bowl toss broccolini and carrots with enough canola oil to lightly coat. Place, in a single layer, on the other prepared pan.
5. Roast pork chops and vegetables for to 15 to 20 minutes or until internal temperature of pork reaches 145u0b0F and vegetables are crisp-tender.
6. Remove baking pans from oven. Loosely cover each with foil; let pork rest for 3 minutes. Brush chops half of the with the reserved glaze mixture. Arrange pork chops and vegetables on serving platter. Garnish with sesame seeds and/or green onions, if desired. Serve with remaining glaze and rice.

honey, gochujang sauce, fresh ginger, rice vinegar, sesame oil, nonstick cooking spray, carrots, canola oil, sesame seeds, green onions, serving

Taken from www.yummly.com/recipe/Sheet-Pan-Korean-Pork-Chops-9061616 (may not work)