Meal Kit

Teriyaki-Glazed Pork Chop

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

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs

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)

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

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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 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).

  2. 2

    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).

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

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