Sriracha-Glazed Pork Chops with Mango Slaw

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tangy sriracha glaze meets sweet mango slaw in this vibrant Korean-inspired dish. Perfect for a quick weeknight meal. This Korean-inspired sheet-pan recipe (high protein, gluten free), ready in about 45 minutes, pairs pork chops, sriracha, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Korean cuisine 450 cal/serving

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Ingredients

4 bone-in, 6-8 oz each pork chops
2 tbsp sriracha
1 tbsp honey
1 tbsp soy sauce
1 ripe, diced mango
1/2 head, shredded napa cabbage
1/2 cup, julienned carrots
1/4 cup, chopped peanuts
1 tbsp lime juice
2 tbsp, sliced green onions

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Instructions

Step 1: Preheat oven to 400°F (200°C). In a bowl, whisk sriracha, honey, soy sauce, and 1 tbsp water. Brush glaze over both sides of pork chops.
Step 2: Place chops on a parchment-lined sheet pan and roast for 20-22 minutes, flipping halfway, until pork is cooked through and glaze is caramelized.
Step 3: For slaw, toss mango, cabbage, carrots, peanuts, lime juice, and 1 tbsp olive oil. Season with salt and pepper. Serve chops with slaw and garnish with green onions.