Pork Chops & Miso Butter
Pork chops with miso butter, served over baby bok choy with jasmine rice and a marinated apple topping. Blue Apron recipe.
Ingredients
| 4 | boneless, center-cut pork chops | |
| 1 cup | 240 ml | jasmine rice |
| 2 cloves | garlic | |
| 2 | scallions | |
| 1 | Gala apple | |
| 1 lb | 455 g | baby bok choy |
| 2 Tbsps | butter | |
| 2 Tbsps | ponzu sauce | |
| 1 1-inch piece | ginger | |
| 1 Tbsp | 15 ml | sesame oil |
| 1/4 cup | 60 ml | mirin |
| 1/4 cup | 60 ml | sweet white miso paste |
Instructions
- Prepare the ingredients & marinate the apple: Wash and dry the fresh produce. Peel and finely chop the garlic and the ginger. Cut off and discard the root ends of the bok choy; separate the leaves. Peel and core the apple; grate on the large side of a box grater. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. In a medium bowl, combine the apple, green tops of the scallions, half the mirin and half the sesame oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
- Cook the rice: In a medium pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, until the water is absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the remaining mirin and remaining sesame oil. Season with salt and pepper. Transfer to a serving dish and keep warm.
- Start the sauce: In a bowl, combine the miso paste, ponzu sauce and 1/2 cup of water. Whisk until smooth.
- Cook the bok choy: In a large pan, heat 1 tablespoon of olive oil on medium-high. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook 1 to 2 minutes until softened and fragrant. Add the bok choy; season with salt and pepper. Cook 1 to 2 minutes until slightly softened. Add 1/2 cup of water and cook 2 to 3 minutes, until the bok choy has softened and the water has cooked off. Transfer to a serving dish and keep warm. Wipe out the pan.
- Cook the pork chops: Pat the pork chops dry; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high. Add the pork chops and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, until browned and cooked through. Leaving the browned bits (fond) in the pan, transfer to a plate and let rest at least 5 minutes.
- Finish the sauce & serve: Add the sauce to the pan of reserved fond. Cook on medium 30 seconds to 1 minute, scraping up any fond, until well combined. Add the butter and cook 30 seconds to 1 minute until melted. Turn off the heat. Top the cooked bok choy with the rested pork chops and finished sauce. Top the pork chops with the marinated apple. Serve with the cooked rice on the side.