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Seared Pork Chops & Soy-Ginger Sauce
with Marinated Vegetables
35 MIN
2 Servings
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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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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½ cup Long Grain White Rice
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1 Piece Ginger
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2 Persian Cucumbers
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3 oz Radishes
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1 Tbsp Rice Vinegar
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1 Tbsp Sugar
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1 Tbsp Mirin (Salted Cooking Wine)
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1 Tbsp Vegetarian Ponzu Sauce
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⅓ cup Crispy Onions
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2 Tbsps Soy Glaze
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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