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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!

Allergens:SoyMilk

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

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

9 ounce

Carrots

1 thumb

Ginger

2 unit

Scallions

1 tablespoon

Sesame Seeds

½ cup

Jasmine Rice

12 ounce

Pork Chops

8 tablespoon

Teriyaki Sauce

(ContainsSoy)

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

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.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Peeler
Baking Sheet
Small pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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
2

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
3

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
4

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
5

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
6

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.