Teriyaki Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Teriyaki Pork Chops

Teriyaki Pork Chops

with Sesame Scallion Rice & Ginger-Scented Carrots

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!

Calorie Smart

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

Total Time30 minutes
Prep Time


serving amount

12 ounce


1 thumb


2 unit


1 tablespoon

Sesame Seeds

½ cup

Jasmine Rice

12 ounce

Pork Chops

8 tablespoon

Teriyaki Sauce

(Contains Soy)

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate77 g
Sugar25 g
Dietary Fiber5 g
Protein40 g
Cholesterol85 mg
Sodium1790 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.


Baking Sheet
Small pot
Large Pan
Paper Towel



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

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

Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the sesame seeds (save the rest for serving); 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

While rice cooks, pat pork dry with paper towels; 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.

Simmer Sauce

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

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.