Honey-Ginger Pork Chops

with Spicy Marinated Vegetables & Crispy Shallot

45 MIN

2 Servings

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From the Test Kitchen

This flavorful Thai-inspired 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 and radishes tossed with sliced bird's eye chile add a burst of refreshing flavor and thrilling heat.

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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ cup Jasmine Rice
2 Persian Cucumbers
3 oz Radishes
1 Bird's Eye Chile Pepper
1 Tbsp Sesame Oil
1 Tbsp Honey
1 1-Inch Piece Ginger
¼ cup Rice Flour
1 Shallot
1 Tbsp Rice Vinegar
1 Tbsp Coconut Palm Or White Granulated Sugar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. 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, 12 to 14 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:

While the rice cooks, wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Combine in a medium bowl. Peel and thinly slice the shallot into rounds. Peel and finely chop the ginger. Place in a bowl with the honey (kneading the packet before opening), sesame oil, and 2 tablespoons of warm water. Whisk to combine. Season with salt and pepper. Cut off and discard the stem of the chile. Thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

3 Marinate the vegetables:

To the bowl of prepared cucumbers and radishes, add the sugar, vinegar, and as much of the sliced chile as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Coat & fry the shallot:

While the vegetables marinate, 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 medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of shallot sizzles immediately when added, add the coated shallot in an even layer (tapping 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. Drain off and discard any excess oil. Wipe out the pan.

5 Cook the pork & make the sauce:

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Stir the sauce to recombine, then add to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

6 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork over the cooked rice and marinated vegetables (including any marinating liquid). Top the pork with the sauce and crispy shallot. Enjoy!