Asian Pork Chops
with ginger miso pan sauce and broccoli stir-fry

Name: Asian Pork Chops
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lbs Pork chops (bone in or out); 1 Tbsp Chinese five spice powder (find in the spice or International aisle); 1 tsp Sugar, light brown; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Garlic powder; 1/4 tsp Red pepper flakes; 1/2 cup Stock, chicken or vegetable; 1 head Broccoli, florets; 3 cloves Garlic, sliced; 1 Tbsp Oil, cooking; 1/2 cup Cashews, roasted and unsalted; 2 tsp Sesame seeds, white (opt); 1 tsp Soy sauce, low-sodium; 1 Tbsp Ginger, fresh, grated; 4 Tbsp Water; 1 1/2 Tbsp Vinegar, rice; 4 Tbsp Miso paste, white (sub any variety miso); 2 tsp Oil, toasted sesame; 2 tsp Sugar, light brown

Active: 40 Total: 40

Original GF Paleo Vegetarian

Our meal plan service aims to save you time, so we sometimes feature connected meals. You'll be making a bold ginger miso dressing for tonight's dinner that also gets used tomorrow night to flavor up your ramen broth!

Proteins

Pork, non-ground

Cuisines

Asian - Fusion

Ingredients

Metric

Servings:

Asian Spice Pork Chops:

Pork chops (bone in or out) - 1 1/2 lbs
Chinese five spice powder (find in the spice or International aisle) - 1 Tbsp
Sugar, light brown - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Garlic powder - 1/4 tsp
Red pepper flakes - 1/4 tsp
Stock, chicken or vegetable - 1/2 cup

Broccoli Stir-Fry with Cashews:

Broccoli - 1 head , florets
Garlic - 3 cloves , sliced
Oil, cooking - 1 Tbsp
Cashews, roasted and unsalted - 1/2 cup
Sesame seeds, white (opt) - 2 tsp
Soy sauce, low-sodium - 1 tsp

Ginger Miso Sauce (enough for 2 nights):

Ginger, fresh - 1 Tbsp , grated
Water - 4 Tbsp
Vinegar, rice - 1 1/2 Tbsp
Miso paste, white (sub any variety miso) - 4 Tbsp
Oil, toasted sesame - 2 tsp
Sugar, light brown - 2 tsp

Prep

Pork chops - Combine five spice, sugar, salt, black pepper, garlic powder and red pepper flakes. Cover pork chops in spice mix and tenderize with a fork. (Can be done up to 1 day ahead)
Sauce - Peel and grate ginger. Combine ginger, water, vinegar, miso, sesame oil and sugar. Puree sauce with an immersion or standing blender until smooth. Divide sauce in half and save the second half for Thursday's ramen. (Can be done up to 5 days ahead)
Broccoli / Garlic - Prep as directed. (Can be done up to 4 days ahead)

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Make

Heat a skillet over medium-high heat. Brush with some oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F (63C) degrees. When done, let pork rest, covered for at least 5 minutes before slicing.
Return skillet to heat and add half the ginger miso sauce (remember to save the other half for Thursday) and stock to hot pan. Stir, scraping up any bits from the bottom of the pan until the sauce thickens a bit, ~2 minutes. Turn off the heat under the pan.
While pork rests, heat a wok or a second skillet over medium-high heat. Add oil for broccoli. When oil begins to shimmer, add broccoli and a tablespoon of water (for 4 servings, adjust accordingly) and stir-fry until water steams off and broccoli is green and tender, ~4 minutes. Add garlic, cashews, sesame seeds and soy sauce and stir fry until garlic is fragrant, ~1 minute more.
Slice pork and serve with ginger miso pan sauce over top (remember to save half the sauce for Thursday) and broccoli on the side. Enjoy!

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