This Veggie Udon dish is packed with colorful vegetables and chewy noodles, making it a fun meal! Toss in some soy sauce and sesame oil, and you’re in for a tasty stir-fry.
And those Sticky Glazed Pork Chops? They’re juicy and sweet, perfect for anyone who loves a bit of a glaze! I can’t help but take extra bites when I make them, yum!
I love pairing the udon with the pork chops for a hearty meal. It’s quick to whip up, and it leaves me feeling satisfied without being too heavy. Perfect for any night! 🍜
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are great for juiciness. If you prefer, boneless chops or chicken thighs work well too. They can still soak up that delicious sticky glaze!
Soy Sauce: This adds saltiness and umami flavor. Low-sodium soy sauce is a good choice if you’re watching your salt intake. You could also use tamari for a gluten-free alternative!
Honey or Maple Syrup: For sweetness in the glaze, honey is my go-to, but maple syrup works too if you’re looking for a vegan option. Just remember, maple will change the overall flavor a bit.
Udon Noodles: Fresh udon noodles are tender and quick to cook, but dried versions are just fine. If you’re out of udon, try soba or rice noodles as a substitute.
Vegetables: Broccoli, carrots, and mushrooms are fantastic, but feel free to mix it up with bell peppers, snap peas, or bok choy based on your preference or availability!
How Do I Get My Pork Chops Sticky and Glazed?
Cooking the pork chops can be a bit tricky, especially when aiming for that perfect glaze. Follow these steps for best results:
- Marinating: Start by marinating your pork chops to infuse flavor and tenderness. Aim for 1-2 hours if you can.
- Searing: Sear the chops in a hot pan to develop a nice crust. This should be on medium-high heat for about 3-4 minutes on each side.
- Making the Glaze: After searing, turn the heat down and pour the reserved marinade into the pan. Stir and spoon the sauce over the chops as it thickens – this is what gives them that sticky texture!
- Internal Temperature: Ensure the pork cooks to an internal temperature of 145°F to be safe and delicious. Use a meat thermometer for accuracy.
By following these steps, your sticky glazed pork chops will come out perfectly every time!
Veggie Udon with Sticky Glazed Pork Chops
Ingredients You’ll Need:
For the Sticky Glazed Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil
- 1 tbsp vegetable oil (for frying)
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
For the Veggie Udon:
- 8 oz fresh or dried udon noodles
- 1 cup broccoli florets
- 1 large carrot, thinly sliced on the bias
- 1 cup oyster mushrooms or other mushrooms, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 2 green onions, sliced (for garnish)
- Toasted sesame seeds (for garnish)
- Salt and pepper to taste
Time Needed:
You’ll need about 15 minutes for preparation and 30-45 minutes for cooking and marinating time. Plan for at least 30 minutes of marinating for the pork chops for deeper flavor, plus some time to cook everything up nicely!
Step-by-Step Instructions:
1. Marinate the Pork Chops:
Start by mixing together soy sauce, honey, rice vinegar, hoisin sauce, minced garlic, grated ginger, and sesame oil in a bowl. Place the pork chops in a sealable bag or a shallow dish, pour the marinade over, and coat them well. Let this marinate for at least 30 minutes in the fridge—1-2 hours if you’ve got the time!
2. Cook the Udon Noodles:
If you’re using dried udon, cook them according to the package instructions until they’re tender. Drain the noodles and set them aside for now.
3. Prepare the Vegetables:
Grab a large skillet or wok and heat some vegetable oil over medium-high heat. Toss in the sliced onions, broccoli florets, carrots, and mushrooms. Sauté them for about 4-5 minutes until they are tender but still a bit crisp. Add the minced garlic and ginger, cooking for another minute until it’s aromatic!
4. Combine Noodles and Sauce:
Add the cooked udon noodles to your skillet with the veggies. Pour in the soy sauce, oyster sauce (if you’re using it), and sesame oil. Toss everything together for another 2 minutes to blend the flavors. Give it a taste, and adjust seasoning with salt and pepper as you like! Keep this warm while you finish the pork.
5. Cook the Pork Chops:
In a large skillet or grill pan, heat up some vegetable oil over medium-high heat. Take the pork chops out of the marinade (but keep the marinade for the next step), and sear them on each side for about 3-4 minutes until they’re nice and browned.
6. Make the Sticky Glaze:
Lower the heat to medium, then pour the reserved marinade into the pan with the pork chops. Keep cooking and spooning the sauce over the chops until it thickens into a sticky glaze and the chops are fully cooked (target an internal temperature of 145°F/63°C). This should take about 3-5 minutes.
7. Serve:
Divide the veggie udon among your plates or bowls. Top each one with a sticky glazed pork chop, and finish it off with a sprinkle of chopped green onions and toasted sesame seeds. Enjoy the delicious combination of flavors!
Dig into this mouthwatering dish that perfectly balances savory, sweet, and fresh flavors—it’s sure to satisfy you and leave you wanting more!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops will work just fine. Just keep an eye on the cooking time as they may cook faster than bone-in chops, usually around 2-3 minutes per side, depending on thickness.
Can I Make the Udon Noodles Ahead of Time?
Yes! You can cook udon noodles in advance and store them in the fridge for up to 3 days. Just toss them lightly in a bit of oil to prevent sticking. When you’re ready to serve, heat them briefly in boiling water or in a skillet with the vegetables.
What Should I Do with Leftover Pork Chops?
Leftover pork chops can be stored in an airtight container in the fridge for up to 3 days. Reheat them gently in the microwave or on the stovetop with a bit of the reserved glaze to keep them moist. If making a new dish, you can slice them up and add them to salads or rice bowls!
Can I Use Different Vegetables in This Recipe?
Definitely! Feel free to substitute with any vegetables you have on hand. Bell peppers, snap peas, bok choy, or zucchini can all work wonderfully. Just remember to adjust the cooking times based on the vegetables you choose!
