Katsu-Glazed Pork Chops
with Candied Sweet Potatoes & Garlicky Green Beans
Take a trip around the world for dinner… from the comfort of your very own kitchen! Always raising the bar, this week, our chefs amped up pork chop flavors big time! Tender chops are browned and then glazed in katsu sauce (which is all kinds of tangy-sweet). Roasted brown-sugar sweet potatoes and sesame seed-flecked charred green beans pair perfectly with the main event. Winner, winner, pork chop dinner!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
(Contains Soy, Wheat)
Not included in your delivery
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Quarter sweet potatoes lengthwise; lay flat and cut crosswise into ¼-inch-thick pieces. Trim scallions and cut crosswise into 1-inch pieces. Trim green beans if necessary. Peel and mince or grate garlic. Zest and quarter lemon.
• In a medium bowl, toss sweet potatoes with a drizzle of oil, brown sugar, and salt until coated. • Spread out on a foil-lined baking sheet and roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add scallions and green beans; cook, stirring occasionally, until veggies are slightly charred and cooked through, 6-8 minutes. Turn off heat. Add garlic and stir until fragrant, 30 seconds. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Pat pork* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in same pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. TIP: If pork is on the thicker side, reduce heat to medium; cover and cook 2-4 minutes more per side. • Turn heat down to low; transfer pork to a cutting board to rest.
• Melt 1½ TBSP butter (3 TBSP for 4 servings) in same pan. Increase heat to medium high and stir in katsu sauce, soy sauce, ¼ cup water, and juice from one lemon wedge (½ cup water and juice from two wedges for 4). • Cook, stirring constantly, until mixture begins to thicken, 2-4 minutes. Return pork chops to pan; use a spoon to coat pork with katsu glaze.
• Divide pork chops, sweet potatoes, and green beans between plates. • Drizzle any remaining katsu glaze over sweet potatoes; top with half the sesame seeds (all for 4 servings). Sprinkle green beans with lemon zest. Serve with remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.