Pork Chops & Miso Butter

with Bok Choy & Marinated Apple

45 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

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.

600 Calories or Less

These meals contain 600 calories or less per serving. 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.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

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.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Classic Japanese ingredients are at the heart of tonight's dish. We're combining sweet white miso paste, tart ponzu—a traditional condiment made with yuzu, an aromatic citrus—and a touch of butter to make a flavorful pan sauce for our pork chops. The freshness of crisp gala apple, marinated in mirin (a sweetened rice wine) and sesame oil, contrasts wonderfully with the richness of the pork. As an accent, we're also stirring a bit more mirin and sesame oil into our side of rice.

See Plans

Nutrition

PER SERVING
Calories

710 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the apple:

Wash and dry the fresh produce. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; separate the leaves. Peel and core the apple; grate on the large side of a box grater. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. In a medium bowl, combine the apple, green tops of the scallions, half the mirin and half the sesame oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2 Cook the rice:

While the apple marinates, in a medium pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the remaining mirin and remaining sesame oil. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

3 Start the sauce:

While the rice cooks, in a bowl, combine the miso paste, ponzu sauce and 1/2 cup of water. Whisk until smooth.

4 Cook the bok choy:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the bok choy has softened and the water has cooked off. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

5 Cook the pork chops:

While the rice continues to cook, pat the pork chops 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 chops and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest for at least 5 minutes.

6 Finish the sauce & serve your dish:

While the pork chops rest, add the sauce to the pan of reserved fond. Cook on medium, stirring frequently and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until well combined. Add the butter and cook, stirring frequently, 30 seconds to 1 minute, or until melted and thoroughly combined. Turn off the heat. Top the cooked bok choy with the rested pork chops and finished sauce. Top the pork chops with the marinated apple. Serve with the cooked rice on the side. Enjoy!