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Soy-Glazed Pork Chops & Crispy Shallot
with Snow Pea & Cucumber Salad
35 MIN
2 Servings
From the Test Kitchen
The star of this flavorful Asian-inspired dish is our crispy shallot rings, which you’ll fry until golden brown, then use as a garnish for sweet, soy-glazed pork chops. For a burst of refreshing flavor and a kick of heat, we’re serving them alongside a trio of cucumbers, radishes, and sautéed snow peas dressed with spicy sambal, vinegar, and sesame oil.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories470 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.
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ingredients
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step-by-step
instructions
1
Prepare the ingredients & dress the vegetables:
Wash and dry the fresh produce. Peel the shallot; thinly slice into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the radishes and cucumbers into rounds. In a large bowl, combine the sliced radishes, cucumbers, and green tops of the scallions, half the sesame oil, half the vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
2
Make the crispy shallot:
In a bowl, combine the sliced shallot and half the flour (you will have extra); season with salt and pepper. Toss to thoroughly coat and separate the layers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated shallot in an even layer (shaking off any excess flour before adding). Cook, stirring occasionally, 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.
3
Cook the snow peas & finish the vegetables:
In the same pan, heat the remaining sesame oil on medium-high until hot. Add the snow peas in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of dressed vegetables; stir to combine. Wipe out the pan.
4
Make the glaze:
While the snow peas cook, in a bowl, whisk together the soy sauce, sugar, remaining vinegar, and 1/4 cup of warm water until the sugar has dissolved.
5
Cook the pork & serve your dish:
Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the pork, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the finished vegetables with the glazed pork (including any glaze from the pan). Garnish the pork with the crispy shallot. Enjoy!
1
Prepare the ingredients & dress the vegetables:
Wash and dry the fresh produce. Peel the shallot; thinly slice into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the radishes and cucumbers into rounds. In a large bowl, combine the sliced radishes, cucumbers, and green tops of the scallions, half the sesame oil, half the vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
2
Make the crispy shallot:
In a bowl, combine the sliced shallot and half the flour (you will have extra); season with salt and pepper. Toss to thoroughly coat and separate the layers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated shallot in an even layer (shaking off any excess flour before adding). Cook, stirring occasionally, 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.
3
Cook the snow peas & finish the vegetables:
In the same pan, heat the remaining sesame oil on medium-high until hot. Add the snow peas in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of dressed vegetables; stir to combine. Wipe out the pan.
4
Make the glaze:
While the snow peas cook, in a bowl, whisk together the soy sauce, sugar, remaining vinegar, and 1/4 cup of warm water until the sugar has dissolved.
5
Cook the pork & serve your dish:
Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the pork, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the finished vegetables with the glazed pork (including any glaze from the pan). Garnish the pork with the crispy shallot. Enjoy!
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