HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBulgogi Style Pork Chops
Bulgogi-Style Pork Chops

Bulgogi-Style Pork Chops

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:QuickNo OvenCalorie Smart

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


3 ounce


1 thumb


1 unit


12 ounce

Pork Chops

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

4 ounce

Bok Choy & Napa Cabbage

4 ounce

Shredded Red Cabbage

1 tablespoon

Sesame Seeds

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.