Mirin-Ginger Pork Chop

With Honey Miso Hasselback Carrots

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Soy

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

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)

  • 14 oz. Carrots
  • 1 Green Onion
  • 2 fl. oz. Mirin
  • 1 Tbsp. Chopped Ginger
  • 16 oz. Bone-in Pork Chops
  • Info
    1 tsp. Miso Paste - Gluten-Free
  • ½ oz. Honey
  • Info
    ⅗ oz. Butter
  • 2 Tbsp. Sesame Seeds
  • 6 oz. Frozen 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
    771
  • Carbohydrates
    53g
  • Fat
    91g
  • Protein
    48g
  • Sodium
    505mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Large Oven-Safe Non-Stick Pan
  • 1 Baking Sheet
  • 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 ⅔ into the carrot, but not cut all the way through and should be spaced ¼" 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 ½ 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.

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