Ginger-Marinated Pork Chop

With Kung Pao Brussels Sprouts

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Peanuts, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

These ginger-marinated pork chops are everything. We start with bone-in chops, soak ‘em in ginger and soy marinade, and sear them to perfection. They’re paired with stir-fried veggies and we up the ante with Brussels sprouts roasted and then sauteed with kung pao sauce. Roasted peanuts and sesame seeds make the perfect crunchy toppers to a succulent, low-cal weeknight meal.

In Your Box (serves 2)

  • 8 oz. Brussels Sprouts
  • 1 Red Bell Pepper
  • 2 Celery Stalks
  • 3 Green Onions
  • Info
    1 oz. Roasted Peanuts
  • 2 tsp. Chopped Ginger
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • 2 tsp. Sugar
  • 16 oz. Bone-in Pork Chop
  • Info
    2 fl. oz. Starport Kung Pao Sauce
  • 2 tsp. Sesame Seeds
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 425 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Halve Brussels sprouts (quarter if larger than a ping-pong ball). Stem, seed, and slice bell pepper into thin strips (julienne). Cut celery into ¼" pieces on an angle (bias). Trim and thinly slice green onions, keeping white and green portions separate. Coarsely chop peanuts. In a mixing bowl, prepare pork marinade by combining ginger, soy sauce, sugar, and half the green portion of green onions. Rinse pork chops, pat dry, and add to marinade.

  • Step 2 - Roast the Brussels Sprouts

    Roast the Brussels Sprouts

    Spread Brussels sprouts on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with a pinch of salt and pepper and toss to combine. Roast in oven for 15-18 minutes or until lightly caramelized and tender.

  • Step 3 - Sear the Pork

    Sear the Pork

    Heat 2 tsp. olive oil in medium pan over medium heat. Remove pork chops from marinade (reserve marinade for next step), shake off excess, and add to pan. Sear about 3 minutes per side, or until well-browned. Pork will finish cooking in a later step. Because of the marinade's sugar, pork chops will caramelize very quickly, so keep a close eye on them. Set seared pork on a plate and return pan to heat.

  • Step 4 - Stir Fry the Vegetables

    Stir Fry the Vegetables

    Add 1 tsp. olive oil to pan in which pork was seared. Add celery, bell pepper, and white portion of green onion. Cook 4 minutes, stirring often, until slightly tender but not caramelized. Add pork chops back to pan, along with any accumulated juices and remaining marinade. Cook 3-4 more minutes until pork reaches a minimum internal temperature of 145 degrees. Remove vegetables and pork to a plate. Wipe out pan and return to medium heat.

  • Step 5 - Finish the Kung Pao Sprouts

    Finish the Kung Pao Sprouts

    Add kung pao sauce to pan and bring to a simmer. Add roasted Brussels sprouts and toss to coat with sauce. Cook 1 more minute until warmed throughout. Stir in peanuts and remove from heat.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place a serving of kung pao Brussels sprouts next to pork chops and stir-fried vegetables on a plate. Garnish with sesame seeds and remaining green onion.