One Pan General Tso Pork Chops

One Pan General Tso Pork Chops are a new favorite around here. I tend to choose frugal, fuss-free recipes to cook during the week, and this one is a winner. Ready in just around 30 minutes, the pork chops are tender and juicy, coated in a delicate, sweet, and savory glaze that makes a regular weeknight dinner taste like a restaurant-worthy experience.

This recipe is inspired by two favorites: the first is the famous General Tso sauce, one of the most popular recipes on the blog. The second one is these Orange Glazed Pork Chops. Since they were such a hit, I decided to switch the sauce, and I instantly had another stellar meal, worth sharing with you, too.

I have shared many times here one of my cooking tricks: keeping a variety of homemade sauces in the fridge. This way, I can easily transform everyday dinners into group experiences. Take these General Tso pork chops. I had the sauce ready in the fridge, so all I had to do was sear the meat, add the sauce, pop it in the oven, and dinner was ready! Easy peasy, and so delicious!

Why you will love this recipe 

• A new way to serve a family favorite: I make pork chops for the family often. Everyone loves them, and this gives me a new way to make them taste delicious and always impress everyone. 
• It is so fast: In just 15 minutes, I have these in the oven, and then they are on the table 10 minutes later. With just a few steps, I can have a mouthwatering meal ready to eat.
• Intense, rich flavor: The General Tso sauce makes these pork chops taste incredible, and serving them on rice with a salad on the side makes it like a restaurant-style meal.
• Inexpensive meal: Another reason I like this recipe is that it lets me save money. The meat is inexpensive, and the sauce costs less than $5 to make, so I can make this whole meal to feed the family for less than $20. That is way less than going out to dinner.

What you will need

• Meat: I use organic boneless pork loin chops that are at least 1 inch thick. 
• Produce: Red onion, cut into ½-inch wedges, provides the best balance of sweet and savory flavors. They also caramelize as they cook, adding texture and sweetness. 
• Seasonings: Besides salt and pepper, I also add 4 sprigs of fresh rosemary for a woodsy, piney aroma and flavor.

For the sauce

• Wet ingredients: Low-sodium chicken broth provides the rich, savory base to coat the chicken without excess saltiness. Hoisin sauce makes it thick, sweet, and sticky. Rice vinegar adds a slightly sweet tang and helps tenderize the pork. Low-sodium soy sauce provides pleasant umami flavor and deep color without all the extra salt. 
• Dry ingredients: Cornstarch helps thicken the sauce without clumps and adds a nice glossy sheen.
• Seasonings: Granulated white sugar adds pure sweetness and offsets the sharp vinegar flavor. Brown sugar gives it a rich, caramelized taste with a thick, syrupy texture. Garlic powder enhances the sauce with a deep, smooth, savory flavor. I also add some freshly minced ginger to give the sauce a bright citrus zing, along with red pepper flakes for a bit of heat. 

How to prepare

Prep: Preheat the oven to 425°F. 

Simmer the sauce: I mix the sauce ingredients in a medium saucepan and bring them to a boil over medium heat. Then I turn it down to a simmer and let it cook for about 10 minutes, until it is syrupy. 

Sear: In an ovenproof skillet, I add the oil and, once hot, sear the onion slices for a few minutes.

Bake the chops: Season the pork chops with salt and pepper, then sear them for about 3-4 minutes per side.

Combine: I add rosemary sprigs and the sauce to the pan, then place it in the oven and bake for 10-15 minutes, or until the chops reach 135 degrees F. 

Rest and serve: Afterward, I remove the pan, baste the meat, and let it rest for 10 minutes before serving it. 

Expert tip

The secret to tender, juicy pork chops

The best way to get tender, juicy meat is to buy thick pork chops that are at least 1-1 1/2 inches thick. Then, sear them just until caramelized, and bake until they reach 135 degrees F. Afterward, baste them with the sauce and let them rest for 10 minutes before serving, so the juices can redistribute back into the meat. Otherwise, as soon as the meat is sliced, the juices will escape all over the plate. Another way is to brine or marinate the chops before cooking them. 

More tips to consider:

• Let your pork chops come to room temperature before cooking them. This will help them cook evenly.
• If you don’t have an oven-safe skillet, spray a baking pan with oil; it will work just as well. 
• Use a digital thermometer to keep the meat from overcooking. Pork dries out quickly.
• If you use bone-in chops for this recipe, add a few more minutes to the cooking time. 
• Remember to let them rest before serving them so the juices don’t leak out when sliced. 

Recipe variations and add-ins:

• Add zest: To give these chops some citrus flavor, sprinkle orange, lemon, or lime zest over them before browning.
• Fried chops: Instead of baking them, coat the seasoned chops with cornstarch and flour, then fry them for about 6 minutes, until they are crispy. Then, mix the sauce ingredients in a clean skillet and heat the fried chops until they are warmed through. 
• Mellow pork chops: To make it a little less spicy, leave out the red pepper flakes. 
• Extra spicy: For extra-spicy pork chops, I like to add chopped jalapeños and cayenne pepper. 
• Add vegetables: Sometimes, I like to add vegetables to make it a one-pan meal. My favorites are broccoli and cauliflower florets, pea pods, and chopped bell peppers. 

Serving suggestions:

These pork chops are delicious served with fluffy rice and topped with toasted sesame seeds and chopped green onions. I like to use coconut rice because it takes only about 30 minutes to make and has an aromatic, slightly sweet, and tangy taste. The General Tso sauce is rich and spicy, perfect for pairing with creamy homemade coleslaw, too.

For a more Asian theme, I like to serve these pork chops with my oven-roasted bok choy, edamame, different kinds of egg rolls, miso soup, dumplings, and some of my crunchy air-fried tofu. My kids like it when I serve this pork dish with soba noodles instead of rice. The tangy, sweet, and twisty pasta is fun to eat, and the ginger, sesame oil, and garlic blend well with the flavors in the pork chops. They’re also easy to make in just under 30 minutes.

How to store leftovers:

• Refrigerate: I put leftover General Tso pork chops in an airtight container in the fridge, where they will stay fresh for 3 to 4 days.  
• Freezing: Leftovers can also be frozen in heavy-duty freezer bags for 3 to 4 months. 
• Defrost: Before reheating the leftovers, I thaw them overnight in the fridge.
• Reheating: The best way to reheat is in the oven at 350°F for 10 minutes. 

Frequently asked questions

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