Meal Kit

Sesame-Crusted Pork Chop

with spicy ginger green beans and red bell pepper

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

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)

  • ½ oz. Pickled Ginger
  • Info
    ¼ cup Tempura Mix
  • 12 oz. Boneless Pork Chops
  • ½ tsp. Garlic Salt
  • 6 oz. Green Beans
  • ¼ tsp. Red Pepper Flakes
  • Info
    4 tsp. Miso Sauce Concentrate
  • 1 Red Bell Pepper
  • 3 tsp. Multicolor Sesame Seeds
  • 2 Garlic Cloves

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 2 Large Non-Stick Pans
  • 1 Microwave-Safe Bowl

Before You Cook

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. 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and slice red bell pepper into 1" strips. Trim ends off green beans. Mince ginger. Mince garlic.

  2. 2

    Prepare the Pork

    Pat pork chops dry. Cover pork with plastic wrap and use a heavy object to pound to an even 1" thickness. You may also use a gallon bag for easier clean-up. Remove plastic wrap. Season on both sides with garlic salt and a pinch of pepper. Combine tempura mix and 4 Tbsp. water in a mixing bowl until a thin pancake-batter-like consistency is reached. Dip a pork chop in tempura batter mixture, coating completely. Transfer to a plate and sprinkle both sides with half the sesame seeds (reserve remaining for second pork chop), pressing gently to adhere. Repeat with second pork chop and remaining sesame seeds.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans, ¼ cup water, and a pinch of salt and pepper to hot pan. Cover, and cook until tender, 5-7 minutes. Uncover, and add red bell pepper and garlic to hot pan. Stir occasionally until pepper is tender, 4-5 minutes. Stir in ginger until combined and fragrant, 1-2 minutes. Remove from burner. While vegetables cook, cook pork.

  4. 4

    Fry the Pork Chops

    Line a plate with a paper towel.
    Place another large non-stick pan over medium-high heat and add 6 tsp. olive oil. Let oil heat, 5 minutes. After 5 minutes, test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Add pork chops to hot oil. Cook until golden brown, sesame seeds are seared into place, and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove to towel-lined plate. Rest, 3 minutes.

  5. 5

    Make Sauce and Finish Dish

    Combine miso sauce and 2 Tbsp. water in a microwave-safe bowl. Microwave on high until heated through, 20-30 seconds. Plate dish as pictured on front of card, topping pork chop with miso sauce and garnishing vegetables with red pepper flakes (to taste). Bon appétit!

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