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Miso Butter Pork Chops

with Bok Choy & Marinated Apple

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories

In this Asian-style dish, you’ll make an easy homemade pan sauce with butter, sweet white miso, and citrusy ponzu—a perfect complement for rich seared pork.

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fresh
ingredients
Miso Butter Pork Chops with Bok Choy & Marinated Apple
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Jasmine Rice
  • 1 Apple
  • 15 oz Baby Bok Choy
  • 2 Tbsps Butter
  • 3 Tbsps Sweet White Miso Paste
  • ½ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 1 Tbsp Mirin
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the apple:
1 Prepare the ingredients & marinate the apple:

Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, whisk together the miso paste, ponzu sauce, and 1/2 cup of water until smooth. Grate the apple on the large side of a box grater, discarding the core. Place in a bowl and top with the mirin. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.  

Cook the rice:
2 Cook the rice:

While the apple marinates, 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, 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.  

Cook the bok choy:
3 Cook the bok choy:

While the rice cooks, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until its oil has melted. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the pork:
4 Cook the pork:

While the rice continues to cook, pat the pork 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 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.

Make the sauce:
5 Make the sauce:

While the pork rests, add the miso-ponzu mixture to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Add the butter. Stir until melted and combined.  

Finish the rice & serve your dish:
6 Finish the rice & serve your dish:

To the pot of cooked rice, stir in the cooked bok choy. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished rice topped with sliced pork, finished sauce, and marinated apple (discarding any liquid). Enjoy!  

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Prepare the ingredients & marinate the apple:
1 Prepare the ingredients & marinate the apple:

Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, whisk together the miso paste, ponzu sauce, and 1/2 cup of water until smooth. Grate the apple on the large side of a box grater, discarding the core. Place in a bowl and top with the mirin. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.  

2 Cook the rice:

While the apple marinates, 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, 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.  

Cook the rice:
Cook the bok choy:
3 Cook the bok choy:

While the rice cooks, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until its oil has melted. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the pork:

While the rice continues to cook, pat the pork 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 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.

Cook the pork:
Make the sauce:
5 Make the sauce:

While the pork rests, add the miso-ponzu mixture to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Add the butter. Stir until melted and combined.  

6 Finish the rice & serve your dish:

To the pot of cooked rice, stir in the cooked bok choy. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished rice topped with sliced pork, finished sauce, and marinated apple (discarding any liquid). Enjoy!  

Finish the rice & serve your dish: