Honey-Ginger Pork Chops with Rice & Marinated Vegetables

Honey-Ginger Pork Chops

with Rice & Marinated Vegetables

30 MIN
2 Servings
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  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
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    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Pork Chops

    From the Test Kitchen

    In this dish, our pork gets a sweet and savory kick from a pan sauce of honey, ginger, and sesame oil. Crunchy marinated cucumbers and radishes tossed with diced jalapeño pepper add a burst of refreshing flavor and thrilling heat. It's all topped off with a simple garnish of nutty sesame seeds.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    fresh
    ingredients
    Honey-Ginger Pork Chops with Rice & Marinated Vegetables
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ½ cup Long Grain White Rice
    • 2 Persian Cucumbers
    • 3 oz Radishes
    • 1 Jalapeño Pepper
    • 1 Piece Ginger
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sugar
    • 2 tsps Honey
    • 1 tsp Black & White Sesame Seeds
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

    Prepare the ingredients & start the sauce
    2 Prepare the ingredients & start the sauce

    Meanwhile, wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Place in a bowl; add the honey, sesame oil, and 1 tablespoon of warm water. Season with salt and pepper. Whisk to combine. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Marinate the vegetables
    3 Marinate the vegetables

    In a medium bowl, whisk together the sugar, vinegar, and a drizzle of olive oil until the sugar has dissolved. Add the sliced cucumbers, sliced radishes, and as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the pork
    4 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 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. Top the pork with the finished sauce. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

    2 Prepare the ingredients & start the sauce

    Meanwhile, wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Place in a bowl; add the honey, sesame oil, and 1 tablespoon of warm water. Season with salt and pepper. Whisk to combine. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Prepare the ingredients & start the sauce
    Marinate the vegetables
    3 Marinate the vegetables

    In a medium bowl, whisk together the sugar, vinegar, and a drizzle of olive oil until the sugar has dissolved. Add the sliced cucumbers, sliced radishes, and as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

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

    Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 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. Top the pork with the finished sauce. Garnish with the sesame seeds. Enjoy!

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