Teriyaki-Glazed Pork Chop

With Stir-Fried Red Bell Pepper, Red Cabbage, Carrot, and Broccoli

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

If you love teriyaki as much as we do, get ready for this fabulous dish. You'll whip up a mean honey teriyaki glaze to cover the Asian-spiced pork chop. The dish is served over a bed of shredded cabbage, red peppers, carrots, and broccoli for a low-carb but high-flavor meal.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 2 Boneless Pork Chops
  • 1½ tsp. Home Chef Asian Spice Blend
  • 0.17 fl. oz. Toasted Sesame Oil
  • Info
    2 fl. oz. Soy Sauce - Gluten-Free
  • 1 fl. oz. Mirin
  • ½ oz. Honey
  • 6 oz. Broccoli
  • 4 oz. Matchstick Carrots
  • 6 oz. Shredded Red Cabbage
  • 1 tsp. Multicolor Sesame Seeds
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients and Season the Chops

    Prepare the Ingredients and Season the Chops

    Throughly rinse produce and pat dry. Stem, core, and slice red bell pepper into thin strips. Rinse pork chops and pat dry. Rub pork chops with half the Asian spice blend and a pinch of salt and pepper, making sure spices dissolve into meat (reserve remaining Asian spice blend for making glaze).

  • Step 2 - Cook the Chops

    Cook the Chops

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add chops and cook 4-6 minutes per side, turning occasionally, or until a minimum internal temperature of 145 degrees is reached. Keep heat moderate as to not blacken seasoning on chops. Occasional turning and careful temperature control are keys to success. Transfer chops to a plate and set aside. Return pan to medium heat (no need to wipe clean).

  • Step 3 - Make the Teriyaki Glaze

    Make the Teriyaki Glaze

    Add sesame oil, remaining Asian spice blend, soy sauce, mirin, honey, and 2 Tbsp. water to pan. Cook until thickened to the consistency of syrup, about 2-3 minutes. Transfer to small bowl and reserve. Wipe pan clean. Fun fact: it's thought that teriyaki sauce was actually invented in Hawaii by early Japanese immigrants.

  • Step 4 - Cook the Broccoli

    Cook the Broccoli

    Return pan to medium high heat. Add 1 tsp. olive oil, 2 Tbsp. water, and broccoli and cook until water evaporates and broccoli is tender, about 4-6 minutes. Season with a pinch of salt and pepper.

  • Step 5 - Cook Peppers, Carrots, and Cabbage

    Cook Peppers, Carrots, and Cabbage

    Keeping pan over medium-high heat, add 1 tsp. olive oil, peppers, carrots, and cabbage to the broccoli. Cook until crisp tender, about 2-3 minutes. Season with a pinch of salt and pepper and toss with 2 Tbsp. teriyaki glaze (reserving any remaining for plating). Set aside.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place stir-fried vegetables on a plate. Top with a pork chop and coat with teriyaki glaze. Drizzle additional glaze over vegetables and garnish with sesame seeds.