Miso Butter Pork Chops with Bok Choy & Marinated Apple

Miso Butter Pork Chops

with Bok Choy & Marinated Apple

30 MIN
4 Servings
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From the Test Kitchen

In this Asian-style dish, simple additions elevate a classic combination of pork and rice. To complement the rich pork, you’ll make an easy homemade pan sauce with butter, white miso paste, and citrusy ponzu. Tender bites of bok choy cooked with our sautéed aromatics (which include garlic, ginger, and scallions), then tossed with a side of jasmine rice rounds out the dish.

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Miso Butter Pork Chops with Bok Choy & Marinated Apple
Title
time-saving
tips & techniques
Jasmine Rice
Apple
Baby Bok Choy
Butter
How To: Hold a Chef's Knife
Sweet White Miso Paste
Ponzu Sauce
Mirin
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 hot. 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. Stir in the butter until melted and combined.  

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

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

Tips from Home Chefs

Miso Butter Pork Chops

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 hot. 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. Stir in the butter until melted and combined.  

6 Finish the rice & serve your dish:

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

Finish the rice & serve your dish:
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