Sweet & Spicy Ginger-Glazed Pork Chops
with Pickled Veggies & Garlicky Cilantro Rice
- Fish
- Soy
- Wheat
- Milk
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!
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 tablespoon
Cornstarch
4 ounce
Shredded Carrots
1 ounce
Sweet Thai Chili Sauce
10 ounce
Pork Chops
3 unit
Radishes
1 unit
Lime
1 clove
Garlic
2 unit
Scallions
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the ginger glaze, but some found it overpowering; consider adjusting ginger to taste 🌶️.
- Ease of prep: Several noted it was time-consuming to prepare, taking longer than expected for a weeknight meal.
- Suggestions: Double the glaze for more sauce; consider adding vinegar to better pickle the vegetables.
- Leftovers: Some found the dish even more flavorful after a day or two in the fridge.
- Veggies: The quick-pickled carrots and radishes received mixed reviews; some enjoyed them, others found them bland.
Reviews from our home cooks
Seriously the best pork chops I have ever made. Normally don't like them but this sauce is amazing and pounding them thin was great. Not a fan of the quick pickle.
The flavor of the glaze was great! Definitely need to let the pan cook way down to ensure the glaze doesn't burn, ours thickened up a bit too quickly but we added some water and it ended up great!
We loved the pickles and used the recipe with cucumbers the next day. We definitely would make this recipe again.
It's not quick, but it's tasty and has an attractive presentation. Might want to save for a special occasion :)
This is an AMAZING "take the leftovers for lunch" meal. Honestly? I think it tastes even better after sitting in the sauce for a few days.
This was so much better than expected. Don't usually like carrots and wasn't sure how it would be with radishes as a side but it was really good!
Amazing how delicious the pickled carrots taste over the rice. WOW!
The ginger glaze was delightful. I was disappointed with the carrot mixture, not flavorful at all. I wasn't expecting "side dish" flavor, but would have liked more "zip".
A little bit on the bland side. Glaze tasted good but not enough of it, would have been better with double the amount of glaze.
Kinda lacking in flavor - I think the pickles need longer (like prepping them overnight) or need to be cooked a bit to be better. Or maybe just swap the carrot for cucumber or something more easily pickled when raw. Eating leftovers a few days later the whole meal tasted much better since the pickles had time to actually pickle.
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