Sheet-Pan Ginger Pork with Roasted Cabbage and Carrots

By Sprig Originals ✓ · cooked up in Sprig

A weeknight take on Japanese shogayaki, done entirely on one tray. Sweet cabbage wedges and carrot sticks roast until the edges char and caramelize, then boneless pork chops go on top with a soy-mirin-ginger glaze that turns sticky under the broiler. Twelve ingredients, one pan to wash, and dinner on the table in about 45 minutes.

Ingredients

• 1/4 cup soy sauce
• 3 tbsp mirin
• 1 tbsp honey
• 2 tbsp fresh ginger, finely grated
• 3 cloves garlic, grated
• 1/2 tsp black pepper

• 1 1/2 lb boneless pork loin chops, about 1/2 inch thick
• 1/2 medium head green cabbage, cut into 1-inch-thick wedges
• 3 medium carrots, cut into 3-inch sticks
• 2 tbsp neutral oil
• 3 scallions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Heat the oven to 425°F with a rack in the upper third and line a large rimmed baking sheet with foil. In a bowl, whisk the soy sauce, mirin, honey, ginger, garlic, and black pepper. Pour 3 tablespoons of the glaze into a separate small bowl and set aside; add the pork chops to the remaining glaze, turn to coat, and let sit while you prep the vegetables.
2. Pile the cabbage wedges and carrot sticks onto the sheet pan, drizzle with the oil and the reserved 3 tablespoons of glaze, and toss with your hands until evenly coated. Spread in a single layer, keeping the cabbage wedges cut-side down, and roast for 18 minutes.
3. Pull out the pan and push the vegetables to the two long edges, clearing a strip down the middle. Lay the pork chops in the center in a single layer and spoon any glaze left in the bowl over them. Roast for 12 to 14 minutes, until the pork registers 145°F at the thickest point.
4. Switch the oven to broil and broil 4 to 5 inches from the element for 2 to 3 minutes, until the glaze on the pork is bubbling and darkened at the edges and the cabbage is charred in spots. Watch closely so the honey doesn't burn.
5. Let the pan rest 5 minutes, then spoon the pan juices over everything and scatter with the scallions and sesame seeds. Serve straight from the tray, with steamed rice if you like.

Chef's tips

Nutrition (per serving, estimated)

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