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Pork chop with miso butter

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Pork chop with miso butter

with spicy cucumber kimchi salad and grilled bok choy

Informations supplémentaires
30 min. | 579 kcal | easy | Spicy | Printable version
1. Setup Finely grate the garlic. Thinly slice the green onion. Cut the cucumbers into diagonal slices.
2. Make the butter Put 3 2P | 4 3P tbsp. of butter in a bowl with the garlic to taste, miso and half the green onion. Mix together. Reserve. Bring a pot with 310 2P | 430 3P ml of water to a boil. Add the rice, cover and cook for 10-12 minutes over low heat until tender.
3. Make the salad In a bowl, mix the cucumbers with the kimchi, remaining green onion, sesame seeds, soy sauce, a drizzle of oil, salt and pepper. Add 1 tbsp. of rice vinegar and a pinch of sugar if you want.
4. Cook the bok choy Put the bok choy in a bowl with a drizzle of oil, salt and pepper. Toss well to coat the vegetables with the oil. Heat a skillet or grill over medium-high heat. Cook the bok choy 2-3 minutes on each side or until browned.
5. Cook the pork Pat the meat dry. Season it with a drizzle of oil, salt and pepper. Add the pork to the pan or grill and cook 3-4 minutes on each side or until the center is cooked through.
6. Plate your dish Serve the pork with the miso butter, rice, cucumber salad and bok choy. Bon appétit!
2unitPork Chops
10mlMiso Paste
1unitGarlic Clove(s)
2unitGreen Onion(s)
2unitLebanese Cucumber(s)
4unitBok Choy Shanghai
5gGrilled Sesame Seeds
1unitSoy Sauce
140gJasmine Rice
100gKimchi
What you need pan or grill, bowls, tongs, pot
579 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 30g
10%
fat 34g
52%
cholesterol 121mg
40%
fiber 5g
20%
protein 41g
saturated 15g
75%
sodium 1079mg
45%
sugar 13g
trans 1g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg