Miso Pork Chops with Bok Choy & Carrot Rice

Miso Pork Chops

with Bok Choy & Carrot Rice

30 MIN
4 Servings
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.
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  • with Pork Chops

    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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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    ingredients
    Miso Pork Chops with Bok Choy & Carrot Rice
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • ¾ lb Carrots
    • 1 cup Long Grain White Rice
    • 3 Tbsps Soy Glaze
    • 3 Tbsps Sweet White Miso Paste
    • 15 oz Baby Bok Choy
    • 2 oz Salted Butter
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Rice Vinegar
    • 1 tsp Furikake
    Cook the rice
    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.

    Prepare the ingredients
    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.

    Cook the pork
    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.

    Cook the vegetables & finish the rice
    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.

    Finish & serve your dish
    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!

    Tips from Home Chefs

    Cook the rice
    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.

    Prepare the ingredients
    Cook the pork
    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.

    Cook the vegetables & finish the rice
    Finish & serve your dish
    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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