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Miso Pork Chops
with Bok Choy & Carrot Rice
30 MIN
+$5.99/serving
4 Servings
From the Test Kitchen
A duo of irresistibly rich toppings elevate simply seared pork chops with a delicious umami twist: a drizzle of sweet soy glaze and a dollop of a rich compound butter (mixed with miso paste). It’s all served with fluffy rice mixed with sautéed bok choy and carrots, plus a bit of sesame oil for a savory finish.
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NutritionPER SERVING
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Calories740 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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¾ lb Carrots
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3 Tbsps Soy Glaze
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1 cup Long Grain White Rice
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3 Tbsps Sweet White Miso Paste
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2 oz Salted Butter
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1 Tbsp Sesame Oil
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15 oz Baby Bok Choy
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1 Tbsp Rice Vinegar
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1 tsp Furikake
step-by-step
instructions
1
Cook the rice
Remove the butter from the refrigerator to soften. Remove the miso paste from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel the carrots; thinly slice on an angle. In a bowl, combine the chopped bok choy stems and sliced carrots.
3
Cook the salmon
Pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
4
Cook the vegetables & finish the rice
To the pan of reserved fond, add the prepared bok choy stems and carrots; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to the pot of cooked rice. Add the sesame oil and stir to thoroughly combine. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish
In a bowl, combine the softened butter and miso paste. Using a fork, mash until smooth. Serve the cooked fish with the finished rice. Top the fish with the soy glaze and miso butter. Garnish with the furikake. Enjoy!
1
Cook the rice
Remove the butter from the refrigerator to soften. Remove the miso paste from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel the carrots; thinly slice on an angle. In a bowl, combine the chopped bok choy stems and sliced carrots.
3
Cook the salmon
Pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
4
Cook the vegetables & finish the rice
To the pan of reserved fond, add the prepared bok choy stems and carrots; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to the pot of cooked rice. Add the sesame oil and stir to thoroughly combine. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish
In a bowl, combine the softened butter and miso paste. Using a fork, mash until smooth. Serve the cooked fish with the finished rice. Top the fish with the soy glaze and miso butter. Garnish with the furikake. Enjoy!
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