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-style 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 bright honey and ginger pan 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

710 Cals (est.)

View Full Nutrition

fresh

ingredients

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

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. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a medium bowl. Peel the shallot and thinly slice into rounds. Peel and finely chop the ginger. Place in a bowl; add the honey (kneading the packet before opening), sesame oil, and 2 tablespoons of warm water. Season with salt and pepper. Whisk to combine. Cut off and discard the stem of the pepper; 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, a drizzle of olive oil, and as much of the sliced 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 Make the crispy 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 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.

5 Cook the pork:

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.

6 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, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork over the cooked rice and marinated vegetables (including any liquid). Top the pork with the finished sauce and crispy shallot. Enjoy!