Bulgogi-Style Pork Chops

Name: Bulgogi-Style Pork Chops with Gingery Stir-Fried Bok Choy, Cabbage & Carrot
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit Scallions; 3 ounce Carrot; 1 thumb Ginger; 1 unit Lime; 12 ounce Pork Chops; 4 ounce Bulgogi Sauce; 4 ounce Bok Choy and Napa Cabbage; 4 ounce Shredded Red Cabbage; 1 tablespoon Sesame Seeds; 1 tablespoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Gingery Stir-Fried Bok Choy, Cabbage & Carrot

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If you can’t get enough of Korean-inspired flavors, this meal is sure to leave you satisfied. The dish centers around savory-sweet bulgogi sauce, whisked with a bit of butter and spooned over succulent pork chops. There’s also a gingery stir-fry of bok choy, cabbage, and carrots on the side. Yeah, this meal has a little bit of something for everyone.

Tags:

Quick

•No Oven

•Calorie Smart

Allergens:

Soy

•Wheat

•Sesame

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

3 ounce

Carrot

1 thumb

Ginger

1 unit

Lime

12 ounce

Pork Chops

4 ounce

Bulgogi Sauce

(Contains: Soy, Wheat, Sesame)

4 ounce

Bok Choy and Napa Cabbage

4 ounce

Shredded Red Cabbage

1 tablespoon

Sesame Seeds

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories550 kcal

Fat26 g

Saturated Fat8 g

Carbohydrate53 g

Sugar37 g

Dietary Fiber6 g

Protein38 g

Cholesterol85 mg

Sodium760 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Grater

•Zester

•Paper Towel

•Large Pan

Instructions

PDF

• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot; grate on the largest holes of a box grater. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime.

• Pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If crust begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a cutting board. Wipe out pan. • Melt 1 TBSP butter in same pan over medium-high heat. Add scallion whites; cook until fragrant, 1-2 minutes. • Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer and cook, stirring, until warmed through, 2-3 minutes. Turn off heat.

• Heat a large drizzle of oil in a second large pan over medium-high heat. Add carrot, bok choy and napa cabbage, and red cabbage. Cook, stirring occasionally, 2-3 minutes. • Add minced ginger; cook, stirring frequently, until fragrant, 30 seconds. • Stir in lime zest and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. Remove from heat.

• Slice pork crosswise. • Divide veggie stir-fry between plates and top with pork. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Squeeze juice from remaining lime wedges over everything and serve.