Sriracha-Glazed Pork Chops with Mediterranean Couscous and Asian Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Juicy pork chops glazed with sriracha and honey, served with fluffy Mediterranean couscous and vibrant Asian pickled vegetables for a quick, flavorful meal. This american-inspired quick meals (gluten-free) ready in about 40 minutes pairs (6-oz) 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 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 (6-oz) pork chops
• 2 tbsp sriracha
• 1 tbsp honey
• 1 cup couscous
• 1/2 cup pickled vegetables (carrots, daikon)
• 1 tbsp olive oil
• 2 cloves garlic

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 2 tbsp sriracha and 1 tbsp honey until smooth. Pat pork chops dry with paper towels, then brush the sriracha-honey glaze evenly over both sides. Place chops on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) and the edges are golden brown and slightly caramelized. Tip: Let chops rest for 5 minutes before serving to retain juices.
2. Step 2: In a medium heatproof bowl, add 1 cup couscous and pour over 1 1/4 cups boiling water (or broth for extra flavor). Stir once, cover with a tight-fitting lid or plastic wrap, and let sit for 10 minutes. Fluff with a fork until light and separated. Tip: For a nutty flavor, toast couscous in a dry skillet for 2-3 minutes before adding liquid.
3. Step 3: In a large bowl, combine 1/2 cup pickled vegetables (carrots, daikon), 1 tbsp olive oil, and 2 minced cloves garlic. Toss until the vegetables are evenly coated and glossy, then set aside at room temperature for 10-15 minutes to allow flavors to meld. Tip: Use a mandoline to thinly slice vegetables for more surface area and better absorption of oil and garlic.
4. Step 4: To serve, divide couscous between two plates, top with pork chops, and garnish with the pickled vegetable mixture. Drizzle any remaining glaze from the baking sheet over the chops for extra flavor. Tip: For a restaurant-style finish, briefly broil the chops under the broiler for 1-2 minutes to intensify the glaze’s caramelization.