Our PlansGift CardsHelloFresh for Teams
Sweet & Spicy Ginger-Glazed Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet & Spicy Ginger-Glazed Pork Chops

Sweet & Spicy Ginger-Glazed Pork Chops

with Pickled Veggies & Garlicky Cilantro Rice

The blank canvas that is the pork chop lends itself artfully to this sweet, tangy, and savory dinner idea. It starts with fluffy, buttery garlic-cilantro rice. It’s then crowned with a ponzu, chili, and ginger-glazed pork chop that you’ve tenderized and seared to crisp perfection. You’ll top it with sweet and sour quick-pickled carrots and radishes, and finish with a zingy flourish of scallion greens—a veritable weeknight masterpiece!


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

Total Time40 minutes
Prep Time15 minutes


serving amount

1 clove


2 unit


1 thumb


3 unit


1 unit


¼ ounce


¾ cup

Jasmine Rice

1 ounce

Sweet Thai Chili Sauce

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 tablespoon


4 ounce

Shredded Carrots

10 ounce

Pork Chops

Not included in your delivery

1 tablespoon

Cooking Oil

½ teaspoon


2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories750 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate91 g
Sugar14 g
Dietary Fiber3 g
Protein32 g
Cholesterol120 mg
Sodium770 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.


Small pot
Small Bowl
Medium Bowl
Plastic Wrap
Paper Towel
Large Pan
Meat Mallet



• Wash and dry produce. • Peel and thinly slice garlic. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Halve lime. Trim and halve radishes; thinly slice into half-moons. Roughly chop cilantro.

Cook Rice

• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. • Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered until ready to serve.

Make Glaze & Pickle Veggies

• While rice cooks, in a small bowl, combine chili sauce, ponzu, scallion whites, ginger, 1 tsp cornstarch (2 tsp for 4 servings), and 1 TBSP water (2 TBSP for 4). (Be sure to measure the cornstarch; we sent more.) Stir until cornstarch is dissolved; set aside. • In a medium microwave-safe bowl, combine juice from the lime, 2 TBSP water, ½ tsp sugar (4 TBSP water and 1 tsp sugar for 4), and a pinch of salt. Stir until sugar is dissolved. Add carrots and radishes; toss to combine. Cover with plastic wrap and microwave for 30-45 seconds. Set aside to pickle.

Cook Pork

• Pat pork* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ¼ inch thick. Season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan and let cool slightly.

Finish Pork

• Heat same pan over medium heat. Add glaze and ¼ cup water (1⁄3 cup for 4 servings) and bring to a simmer; cook, stirring occasionally, until slightly reduced, 2-3 minutes. Season with salt and pepper to taste. (If glaze seems too thick, add water 1 tsp at a time.) Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. • Return pork to pan; turn to coat.

Finish & Serve

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Stir in cilantro. • Slice pork crosswise. • Divide rice between bowls. Top with pork and pickled veggies (draining first) in separate sections. Drizzle pork with any remaining glaze and garnish with scallion greens. Serve.

Pork is fully cooked when internal temperature reaches 145°.