Meal Kit
Mirin-Ginger Pork Chop
With Honey Miso Hasselback Carrots
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Sesame, Soy
Chef
Nigel Palmer
Mirin and ginger go together like peanut butter and jelly, so we combined them to make this succulent marinated chop. It’s served with honey miso “hasselback” carrots – so fancy. To review, this dish has honey, butter, miso, mirin, and ginger. All the flavors. So many flavors. So little time. Why not eat the best ones all together? You’re welcome.
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 14 oz. Carrots
- 6 oz. Frozen Peas
- 2 fl. oz. Mirin
-
⅗ oz. Butter
- 1 Green Onion
- ½ oz. Honey
-
2 Tbsp. Sesame Seeds
- 1 Tbsp. Chopped Ginger
-
1 tsp. White Miso Paste
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving) N3DgQ4Oj
-
Calories660
-
Carbohydrates53g
-
Net Carbs43g
-
Fat76g
-
Protein58g
-
Sodium610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Mixing Bowls
- 1 Large Oven-Safe Non-Stick Pan
- 1 Baking Sheet
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
-
1 Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Peel carrots and trim off tops. Slice green onions thinly on an angle. In a medium mixing bowl, combine mirin and ginger. Rinse pork chops and pat dry. Season with a pinch of salt and pepper on both sides. Place pork chops in mirin-ginger marinade, completely coating them. Reserve in refrigerator.
-
2 Prepare the Carrots
Line a baking sheet with foil and coat with cooking spray. Cut a series of slits into carrots. The slits should go 2/3 into the carrot, but not cut all the way through and should be spaced 1/4" apart. Every 2" cut all the way through.
-
3 Cook the Carrots
Toss carrots on baking sheet with 1 tsp. olive oil, salt, and pepper. Spread out carrots, making sure slit side is up. Bake in oven 15-20 minutes. Carrots should be browned on bottoms, tender, and slits should be opened up. In a small mixing bowl, combine miso, honey, a pinch of salt, and 1 Tbsp. water. Spoon miso-honey glaze over carrots and return to oven for 3 minutes. Remove from oven, sprinkle with green onions, and set aside.
-
4 Cook the Pork Chops
Heat a large oven-safe pan over medium heat. Remove pork chops from marinade and pat dry, reserving marinade. Add 1/2 tsp. olive oil to hot pan. Add pork chops to pan and cook first side, 3-4 minutes, until chops are browned. Flip chops and add marinade liquid and 2 Tbsp. water. Place in oven 6-8 minutes, or until the chops reach a minimum internal temperature of 145 degrees. Remove chops to a plate to rest. Return pan to stove, bring juices to a boil and swirl in half of the butter. Set sauce aside and wipe out pan.
-
5 Cook the Peas
Return pan to medium-high heat. Add remaining butter to pan along with toasted sesame seeds, peas, and salt and pepper to taste.
-
6 Plate the Dish
Divide peas between two plates. Place carrots on top of peas. Lean pork chop against the carrots.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
