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.
Ingredients
1 clove
Garlic
2 unit
Scallions
1 thumb
Ginger
3 unit
Radishes
1 unit
Lime
¼ ounce
Cilantro
¾ cup
Jasmine Rice
1 ounce
Sweet Thai Chili Sauce
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 tablespoon
Cornstarch
4 ounce
Shredded Carrots
10 ounce
Pork Chops
Not included in your delivery
1 tablespoon
Cooking Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
