Honey-Ginger Pork Chops with Marinated Vegetables & Crispy Shallot

Honey-Ginger Pork Chops

with Marinated Vegetables & Crispy Shallot

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This flavorful dish gets a sophisticated lift from crispy shallot rings, which you’ll fry until golden brown, then use as a garnish for pork chops also topped with a sweet honey-ginger sauce. Crunchy marinated cucumbers, peppers, and radishes tossed with sweet mirin add a burst of refreshing flavor.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Honey-Ginger Pork Chops with Marinated Vegetables & Crispy Shallot
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Long Grain White Rice
  • 4 Persian Cucumbers
  • 3 oz Radishes
  • 4 oz Sweet Peppers
  • 2 Tbsps Honey
  • 1 Piece Ginger
  • 1 Shallot
  • 2 Tbsps Rice Vinegar
  • ¼ cup Rice Flour
  • 1 Tbsp Sugar
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Vegetarian Ponzu Sauce
time-saving
tips & techniques
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Thinly slice crosswise into rings. Peel the shallot and thinly slice into rounds. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the honey (kneading the packet before opening), ponzu sauce, and 2 tablespoons of warm water. Season with salt and pepper. Whisk to combine.

Cook the rice
2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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. Cover to keep warm.

Marinate the vegetables
3 Marinate the vegetables

Meanwhile, in a large bowl, combine the sugar, mirin, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir until the sugar has dissolved. Add the sliced cucumbers, sliced radishes, and sliced peppers. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the crispy shallot
4 Make the crispy shallot

Place the flour and sliced shallot in a medium bowl; season with salt and pepper. Toss to separate the layers and thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated shallot in an even layer (shaking off any excess flour before adding). Cook, stirring frequently, 2 to 3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.

Cook the pork
5 Cook the pork

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

Finish the sauce & serve your dish
6 Finish the sauce & serve your dish

Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the cooked rice and marinated vegetables (including any liquid). Top the pork with the finished sauce and crispy shallot. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Thinly slice crosswise into rings. Peel the shallot and thinly slice into rounds. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the honey (kneading the packet before opening), ponzu sauce, and 2 tablespoons of warm water. Season with salt and pepper. Whisk to combine.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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. Cover to keep warm.

Cook the rice
Marinate the vegetables
3 Marinate the vegetables

Meanwhile, in a large bowl, combine the sugar, mirin, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir until the sugar has dissolved. Add the sliced cucumbers, sliced radishes, and sliced peppers. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Make the crispy shallot

Place the flour and sliced shallot in a medium bowl; season with salt and pepper. Toss to separate the layers and thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated shallot in an even layer (shaking off any excess flour before adding). Cook, stirring frequently, 2 to 3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.

Make the crispy shallot
Cook the pork
5 Cook the pork

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

6 Finish the sauce & serve your dish

Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the cooked rice and marinated vegetables (including any liquid). Top the pork with the finished sauce and crispy shallot. Enjoy!

Finish the sauce & serve your dish
Browse Steps
1 of 6