We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Soy-Glazed Pork Chops & Crispy Shallot
with Snow Pea & Cucumber Salad
35 min 12 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 470 Cals/serving
-
View All
DownloadPlease 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.
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
fresh
ingredients
Title
time-saving
tips & techniques
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!
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