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Hoisin-Glazed Pork Chops

with Stir-Fried Vegetables & Wonton Noodles

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Delightfully chewy wonton noodles tossed in a nutty, savory sauce are a delicious accompaniment to these pork chops, pan-seared and glazed with barbecue-like hoisin.

fresh
ingredients
Hoisin-Glazed Pork Chops with Stir-Fried Vegetables & Wonton Noodles
Title

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Fill a medium pot with water; add a pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Thinly slice the chives.

2 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced cabbage, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Cook the vegetables:
Cook & glaze the pork chops:
3 Cook & glaze the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes on the first side, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the hoisin sauce and 1/4 cup of water. Cook, frequently spooning the glaze over the pork, 2 to 3 minutes, or until the pork chops are glazed and cooked through. Turn off the heat.

4 Make the sauce:

While the pork cooks, in a bowl, whisk together the soy sauce, tahini, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Make the sauce:
Cook the noodles:
5 Cook the noodles:

While the pork chops continue to cook, using your hands, carefully separate the noodles and add to the pot of boiling water; cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

6 Finish the noodles & serve your dish:

Add the cooked vegetables, sauce, and ¼ cup of water to the pot of cooked noodles. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Season with salt and pepper to taste. Top the finished noodles with the glazed pork chops (including any glaze from the pan). Garnish with the sliced chives. Enjoy!

Finish the noodles & serve your dish: