Seared Pork Chops & Soy-Ginger Sauce with Marinated Vegetables
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Seared Pork Chops & Soy-Ginger Sauce

with Marinated Vegetables

35 MIN
2 Servings
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    From the Test Kitchen

    Here, simple seared pork chops get a lift from a citrusy dressing—soy glaze, ginger, and ponzu sauce—that also packs a savory punch. Crunchy marinated cucumbers and radishes tossed with sweet mirin add a burst of refreshing flavor.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Seared Pork Chops & Soy-Ginger Sauce with Marinated Vegetables
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ½ cup Long Grain White Rice
    • 1 Piece Ginger
    • 2 Persian Cucumbers
    • 3 oz Radishes
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sugar
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Tbsp Vegetarian Ponzu Sauce
    • ⅓ cup Crispy Onions
    • 2 Tbsps Soy Glaze
    time-saving
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    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the soy glaze, ponzu sauce, and 2 tablespoons of warm water. Season with salt and pepper. Whisk to combine.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup 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.

    Marinate the vegetables
    3 Marinate the vegetables

    Meanwhile, in a large bowl, combine the sugar, mirin, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir until the sugar has dissolved. Add the sliced cucumbers and sliced radishes. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the pork
    4 Cook the pork

    Pat the pork dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the cooked rice and marinated vegetables (including any liquid). Top the pork with the finished sauce. Garnish with the crispy onions. Enjoy! 

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    Seared Pork Chops & Soy-Ginger Sauce

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the soy glaze, ponzu sauce, and 2 tablespoons of warm water. Season with salt and pepper. Whisk to combine.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup 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
    Marinate the vegetables
    3 Marinate the vegetables

    Meanwhile, in a large bowl, combine the sugar, mirin, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir until the sugar has dissolved. Add the sliced cucumbers and sliced radishes. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Cook the pork

    Pat the pork dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    Cook the pork
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the cooked rice and marinated vegetables (including any liquid). Top the pork with the finished sauce. Garnish with the crispy onions. Enjoy! 

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