Miso Pork Chops with Bok Choy & Marinated Apple

Miso Pork Chops

with Bok Choy & Marinated Apple

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

In this dish, simple additions elevate a classic combination of pork and rice. To complement the rich pork, you’ll make an easy pan sauce with butter, white miso paste, and citrusy ponzu—perfectly balanced by a topping of sweet grated apple marinated with bright mirin.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
fresh
ingredients
Miso Pork Chops with Bok Choy & Marinated Apple
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Long Grain White Rice
  • 1 Apple
  • 15 oz Baby Bok Choy
  • 2 Tbsps Butter
  • 3 Tbsps Sweet White Miso Paste
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • ⅓ cup Asian-Style Sautéed Aromatics
Prepare the ingredients & marinate the apple
1 Prepare the ingredients & marinate the apple

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, whisk together the miso paste, ponzu sauce, and 1/2 cup of water until smooth. Grate the apple on the large side of a box grater, discarding the core. Place in a separate bowl; add the mirin and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.   

Cook the rice
2 Cook the rice

Meanwhile, 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. Cover to keep warm.  

Cook the bok choy
3 Cook the bok choy

Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the pork
4 Cook the pork

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Make the sauce
5 Make the sauce

Add the miso-ponzu mixture to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined.  

Finish the rice & serve your dish
6 Finish the rice & serve your dish

Add the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished rice topped with the sliced pork and sauce. Top the pork with the marinated apple (discarding any liquid). Enjoy! 

Tips from Home Chefs

About Blue Apron

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
Prepare the ingredients & marinate the apple
1 Prepare the ingredients & marinate the apple

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, whisk together the miso paste, ponzu sauce, and 1/2 cup of water until smooth. Grate the apple on the large side of a box grater, discarding the core. Place in a separate bowl; add the mirin and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.   

2 Cook the rice

Meanwhile, 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. Cover to keep warm.  

Cook the rice
Cook the bok choy
3 Cook the bok choy

Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

4 Cook the pork

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Cook the pork
Make the sauce
5 Make the sauce

Add the miso-ponzu mixture to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined.  

6 Finish the rice & serve your dish

Add the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished rice topped with the sliced pork and sauce. Top the pork with the marinated apple (discarding any liquid). Enjoy! 

Finish the rice & serve your dish