Miso-Butter Pork Chops with Marinated Apple & Bok Choy

Miso-Butter Pork Chops

with Marinated Apple & Bok Choy

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & marinate the apple:
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.

Cook the rice:
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.

Start the sauce:
3 Start the sauce:

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

Cook the bok choy:
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.

Cook the pork:
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.

Finish the sauce & serve your dish:
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

Tips from Home Chefs

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.

Cook the rice:
Start the sauce:
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.

Cook the bok choy:
Cook the pork:
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

Finish the sauce & serve your dish:
Browse Steps
1 of 6