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Miso Pork Chops
with Bok Choy & Carrot Rice
30 MIN
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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Calories650 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
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¾ lb Carrots
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1 cup Long Grain White Rice
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3 Tbsps Soy Glaze
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3 Tbsps Sweet White Miso Paste
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15 oz Baby Bok Choy
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2 oz Salted Butter
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1 Tbsp Sesame Oil
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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 pork
Pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
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. Slice the rested pork crosswise. Serve the sliced pork with the finished rice. Top the pork 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 pork
Pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
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. Slice the rested pork crosswise. Serve the sliced pork with the finished rice. Top the pork with the soy glaze and miso butter. Garnish with the furikake. Enjoy!
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