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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
12 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)Kosher Salt
Pepper
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.
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.
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.
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.
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.
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.