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Miso-Butter Pork Chops

with Marinated Apple & Bok Choy

Customer Favorite
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 830 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Two delicious toppings elevate these Asian-inspired pork chops: sweet grated apple, and a smooth, savory pan sauce made with miso paste and butter.

fresh
ingredients

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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 ends 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 apple, 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 cup 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 the cooked rice 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, ponzu sauce, 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 garlic, ginger, and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the bok choy; 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. Turn off the heat; season with salt and pepper to taste. Transfer to a bowl and cover with aluminum foil to keep warm. Wipe out the pan.

Cook the bok choy:
Cook the pork chops:
5 Cook the pork chops:

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 and cook, loosely covering the pan with aluminum foil, 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 and 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 frequently and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until well combined. Add the butter and cook, stirring frequently, 30 seconds to 1 minute, or until melted and thoroughly combined. Turn off the heat; season with salt and pepper to taste. Divide the cooked rice, cooked bok choy, and rested pork chops between 2 plates. Top the pork chops with the finished sauce and marinated apple. Enjoy!

Finish the sauce & serve your dish: