Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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
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.
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.
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.
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.
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.
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!
Tips from Home Chefs
About Blue Apron
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.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
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!
Get This Recipe Delivered