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Seared Pork Chops & Carrot Agrodolce

with Spinach Rice

Mediterranean Diet
Great for Grilling
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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instructions
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

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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.

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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!

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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!