Char Siu Bone-In Pork Chops

with shishito pepper stir-fry

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Red Onion
  • 2 Green Onion
  • 16 oz. Bone-in Pork Chops
  • Info
    1 fl. oz. Hoisin Sauce
  • ½ oz. Light Brown Sugar
  • Info
    ½ fl. oz. Soy Sauce
  • 6 Shishito Peppers
  • 5 oz. Snap Peas

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)

  • Calories
    540
  • Carbohydrates
    30g
  • Fat
    25g
  • Protein
    45g
  • Sodium
    888mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel red onion. Slice halves into ½" strips. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse pork, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 2

    Make the Char Siu Glaze

    In a small bowl, combine hoisin, light brown sugar, soy sauce, and 1 Tbsp. water. Stir until well-combined. Set aside.

  • 3

    Sear the Pork

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add pork to hot pan and cook until well-browned, 4-5 minutes per side. Transfer to a plate and reserve pan; no need to wipe clean. Pork will finish cooking in a later step.

  • 4

    Cook the Peppers

    Heat a large non-stick pan over medium-high heat. Add shishito peppers to dry pan and stir often until blistered, 3-5 minutes. Remove from pan and return pan to heat with 1 tsp. olive oil. Add red onion, white portions of green onion, and snap peas to hot pan. Cook, stirring often, until slightly caramelized, 3-4 minutes. Add shishito peppers, 1 tsp. char siu glaze, and 2 tsp. water. Cook, stirring constantly, until liquid has evaporated and vegetables are tender, 2-3 minutes. Season with a pinch of salt and pepper.

  • 5

    Finish the Pork

    Return pan used to sear pork to medium-high heat. Add remaining char siu glaze and pork chops and any accumulated juices to hot pan. Bring to a simmer and cook, flipping pork several times, until chops are glazed and reach a minimum internal temperature of 145 degrees, 4-5 minutes.

  • 6

    Plate the Dish

    Serve vegetables on a plate along with pork. Garnish with remaining green onions.

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