Miso-Butter Pork Chops

with Marinated Apple & Bok Choy

45 MIN

2 Servings

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From the Test Kitchen

Two delicious toppings elevate these Asian-inspired pork chops: sweet grated apple and a smooth, savory pan sauce made with miso paste and butter. We’re serving the pork chops with sides of jasmine rice and bok choy cooked with traditional aromatics.

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Nutrition

PER SERVING
Calories

950 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients & marinate the apple:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; separate the leaves. Peel and core the apple; grate on the large side of a box grater. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the grated apple, sliced green tops of the scallions, half the mirin, and half the sesame oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2 Cook the rice:

While the apple marinates, in a small pot, combine the rice, a big pinch of salt, and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 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. Stir in the remaining mirin and remaining sesame oil. Season with salt and pepper to taste. Cover and set aside in a warm place.

3 Start the sauce:

While the rice cooks, in a bowl, whisk together the miso paste, soy glaze, and 1/2 cup of water.

4 Cook the bok choy:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy has softened and the water has cooked off. Season with salt and pepper to taste. Transfer to a bowl; cover with aluminum foil. Set aside in a warm place. Wipe out the pan.

5 Cook the pork:

While the rice continues to cook, pat the pork chops 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 chops. Cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Let rest for at least 5 minutes.

6 Finish the sauce & serve your dish:

While the pork chops rest, add the sauce to the pan of reserved fond. Cook on medium, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until combined. Add the butter and cook, stirring constantly, 30 seconds to 1 minute, or until melted and thoroughly combined. Turn off the heat; season with salt and pepper to taste. Serve the rested pork chops with the cooked bok choy and cooked rice. Top the pork with the finished sauce and marinated apple. Enjoy