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Japanese Recipes
Teriyaki Pork Chops

Teriyaki Pork Chops

with Sesame Scallion Rice and Ginger-Scented Carrots

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Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take them to the next level. This week, they went ~all in umami~ by drizzling ‘em with a savory-sweet teriyaki sauce. On the side, there’s gingery roasted carrots and some fluffy, scallion-studded jasmine rice (perfect for catching any runaway sauce). Prepare for a flavor explosion!


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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce


1 thumb


2 unit


1 tablespoon

Sesame Seeds

½ cup

Jasmine Rice

12 ounce

Pork Chops

8 tablespoon

Teriyaki Sauce


Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate72 g
Sugar23 g
Dietary Fiber4 g
Protein39 g
Cholesterol115 mg
Sodium1770 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
Baking Sheet
Small pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions on a diagonal, separating whites from greens.

Roast Carrots
Roast Carrots

Toss carrots on a baking sheet with a drizzle of olive oil, half the ginger, salt, and pepper. Roast on top rack until tender and lightly browned at the edges, 20-25 minutes.

Cook Rice
Cook Rice

Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the sesame seeds and cook, stirring, until golden brown, 2-3 minutes. Add rice, scallion whites, ¾ cup water (1½ cups for 4 servings), salt, and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Cook Pork Chops
Cook Pork Chops

While rice cooks, pat pork dry with paper towels; prick all over with a fork or knife. 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. Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce
Make Sauce

Heat a drizzle of oil in same pan over medium-high heat. Add remaining ginger and cook until fragrant, 20-30 seconds. Stir in teriyaki sauce and simmer until slightly thickened, 1-2 minutes. Turn off heat.

Finish and Serve
Finish and Serve

Fluff rice with a fork; divide between plates along with carrots and pork. Top pork with sauce and sprinkle with scallion greens and remaining sesame seeds. Serve.