Seared Pork Chops & Soy-Ginger Sauce with Marinated Vegetables

Seared Pork Chops & Soy-Ginger Sauce

with Marinated Vegetables

35 MIN
4 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, sweet peppers, and radishes tossed with sweet mirin add a burst of refreshing flavor.
15 PersonalPoints per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Seared Pork Chops & Soy-Ginger Sauce with Marinated Vegetables
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Long Grain White Rice
  • 4 Persian Cucumbers
  • 3 oz Radishes
  • 4 oz Sweet Peppers
  • 1 Piece Ginger
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Sugar
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Vegetarian Ponzu Sauce
  • ⅓ cup Crispy Onions
  • 3 Tbsps Soy Glaze
time-saving
tips & techniques
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. Cut off and discard the stems of the peppers; remove the cores. Thinly slice crosswise into rings. 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 2 cups 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, sliced radishes, and sliced peppers. 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 large 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. 

*The USDA recommends a minimum safe cooking temperature of 145°F for 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!  

Tips from Home Chefs

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. Cut off and discard the stems of the peppers; remove the cores. Thinly slice crosswise into rings. 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 2 cups 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, sliced radishes, and sliced peppers. 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 large 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. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

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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