Charred Gochujang Pork Chops with Sour Cherry Soy Sauce & Ginger-Honey Carrots
Roy Yamaguchi

Charred Gochujang Pork Chops

with Sour Cherry Soy Sauce & Ginger-Honey Carrots

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For 4 weeks, Blue Apron is honored to be partnering with Chef Roy Yamaguchi—an award winning, Japanese-American chef and co-founder of Hawaii Regional Cuisine—to bring you a series of recipes that showcase his passion for blending techniques from his classical French restaurant training with the sunny flavors of Hawaii. For incredible depth of flavor, you'll marinate pork chops in a spicy chile paste mixture before searing, then serve it alongside a sour cherry and soy sauce––an ode to umeboshi sauce, a beloved Japanese condiment traditionally made with pickled sour plums.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Charred Gochujang Pork Chops with Sour Cherry Soy Sauce & Ginger-Honey Carrots
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Jasmine Rice
  • ¾ lb Carrots
  • 1 bunch Mint
  • 3 oz Radishes
  • 1 Piece Ginger
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Honey
  • 1 Tbsp Sugar
  • 2 Tbsps Soy Glaze
  • 2 Tbsps Sour Cherry Spread
  • 1 Tbsp Gochujang
  • 1 Tbsp Sesame Oil
  • 2 oz Butter
time-saving
tips & techniques
How To: Peel & Mince Ginger
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Marinate the pork
1 Marinate the pork

Remove the honey from the refrigerator to bring to room temperature. In a large bowl, combine the gochujang and sesame oil. Pat the pork dry with paper towels; season with salt and pepper on both sides. Place in the bowl of marinade and turn to coat. Set aside to marinate at least 10 minutes.

Prepare the ingredients & make the sauce
2 Prepare the ingredients & make the sauce

Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sugar and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the carrots; halve lengthwise, then thinly slice crosswise on an angle. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Pick the mint leaves off the stems. In a bowl, combine the soy glaze and sour cherry spread.

Cook the carrots
3 Cook the carrots

In large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey (kneading the packet before opening), butter, and 3/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 7 to 9 minutes, or until the carrots are softened and the liquid is mostly reduced. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Cook the rice
4 Cook the rice

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the pork & serve your dish
5 Cook the pork & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the marinated pork (letting any excess marinade drip off). Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Thinly slice the rested pork crosswise. Serve the sliced pork with the cooked rice and cooked carrots. Top the pork with the sauce and marinated radishes (discarding any liquid). Garnish with the mint leaves (tearing just before adding). Enjoy!

*An instant-read thermometer should register 145°F.

Tips from Home Chefs

Get Plans

Charred Gochujang Pork Chops

Marinate the pork
1 Marinate the pork

Remove the honey from the refrigerator to bring to room temperature. In a large bowl, combine the gochujang and sesame oil. Pat the pork dry with paper towels; season with salt and pepper on both sides. Place in the bowl of marinade and turn to coat. Set aside to marinate at least 10 minutes.

2 Prepare the ingredients & make the sauce

Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sugar and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the carrots; halve lengthwise, then thinly slice crosswise on an angle. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Pick the mint leaves off the stems. In a bowl, combine the soy glaze and sour cherry spread.

Prepare the ingredients & make the sauce
Cook the carrots
3 Cook the carrots

In large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey (kneading the packet before opening), butter, and 3/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 7 to 9 minutes, or until the carrots are softened and the liquid is mostly reduced. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the rice

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice
Cook the pork & serve your dish
5 Cook the pork & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the marinated pork (letting any excess marinade drip off). Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Thinly slice the rested pork crosswise. Serve the sliced pork with the cooked rice and cooked carrots. Top the pork with the sauce and marinated radishes (discarding any liquid). Garnish with the mint leaves (tearing just before adding). Enjoy!

*An instant-read thermometer should register 145°F.

Browse Steps
1 of 5