Seared Pork Chops & Carrot Agrodolce with Spinach Rice
Great for Grilling

Seared Pork Chops & Carrot Agrodolce

with Spinach Rice

30 MIN
2 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
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.
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.
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

To elevate our seared pork chops, we’re topping them with carrots cooked with red wine vinegar, honey, and golden raisins— a nod to classic Italian agrodolce, or sweet-and-sour sauce.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the spinach. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. 

Cook the rice:
2 Cook the rice:

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the chopped spinach and stir until wilted. Season with salt and pepper to taste.  

Cook the pork:
3 Cook the pork:

STOVE: Pat the pork dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and 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. GRILL: Pat the pork dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned pork 3 to 4 minutes per side, or until browned and cooked through. Transfer to a cutting board.  

Make the carrot agrodolce:
4 Make the carrot agrodolce:

To the pan of reserved fond (or in a medium pan), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat. Season with salt and pepper to taste. 

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the cooked pork crosswise. Serve the finished rice topped with the sliced pork and carrot agrodolce. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the spinach. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. 

2 Cook the rice:

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the chopped spinach and stir until wilted. Season with salt and pepper to taste.  

Cook the rice:
Cook the pork:
3 Cook the pork:

STOVE: Pat the pork dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and 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. GRILL: Pat the pork dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned pork 3 to 4 minutes per side, or until browned and cooked through. Transfer to a cutting board.  

4 Make the carrot agrodolce:

To the pan of reserved fond (or in a medium pan), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat. Season with salt and pepper to taste. 

Make the carrot agrodolce:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the cooked pork crosswise. Serve the finished rice topped with the sliced pork and carrot agrodolce. Enjoy!

Browse Steps
1 of 5