Miso Pork Chops with Bok Choy & Marinated Apple

Miso Pork Chops

with Bok Choy & Marinated Apple

30 MIN
$10.94/serving 4 Servings
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  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    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.
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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
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    Nutrition Label
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    ingredients
    Miso Pork Chops with Bok Choy & Marinated Apple
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 2 Tbsps Butter
    • 1 Apple
    • 3 Tbsps Sweet White Miso Paste
    • 15 oz Baby Bok Choy
    • 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 shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate.

    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. Serve the finished rice topped with the cooked shrimp, sauce, and marinated apple (discarding any liquid). Enjoy!

    Tips from Home Chefs

    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 shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate.

    Cook the shrimp
    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. Serve the finished rice topped with the cooked shrimp, sauce, and marinated apple (discarding any liquid). Enjoy!

    Finish the rice & serve your dish
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