Gochujang Pork Chops
with Bok Choy and Wok-Style Rice- Soy
- Wheat
Bring on the heat! Gochujang-basted pork chops make for a flavour bomb. Quick, crispy wok-style rice with garlicky bok choy add balance to this takeout-inspired dinner.
Ingredients
340 g
Pork Chops, boneless
2 tbsp
Gochujang
(Contains: Soy, Wheat)
1 unit
Lime
113 g
Bok Choy, chopped
1 tbsp
Garlic Puree
¾ cup
Jasmine Rice
2 unit
Green Onion
1 tbsp
Honey
56 g
Carrot, julienned
56 g
Edamame
(Contains: Soy)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, thinly slice green onion. Zest, then juice half the lime. Cut remaining lime into wedges. Pat pork dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. When pork is golden, transfer to a baking sheet. Roast in middle of oven until cooked through, 6-8 min.
While the pork cooks, whisk together gochujang, lime juice, honey and garlic puree in a small bowl. Once pork been in the oven for 6 min, remove the baking sheet from the oven. Brush half the glaze over each pork chop. Return pork to the middle of the oven. Roast until glaze is sticky and pork is cooked through, 1-2 min.
Fluff rice with a fork. Reheat the large non-stick pan (from step 3) over medium-high. When hot, add 2 tbsp oil (dbl for 4 ppl), then bok choy, edamame and carrots. Cook, stirring occasionally, until tender-crisp, 3-5 min. Add rice, soy sauce, lime zest and half the green onions. Cook, stirring often, until rice becomes golden brown, 2-3 min.
Thinly slice pork. Divide rice between plates and top with pork. Sprinkle remaining green onions over top. Squeeze a lime wedge over top, if desired. Drizzle remaining gochujang glaze over pork.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the gochujang glaze, though some found it too spicy or acidic; several suggested adding more sauce for better flavor.
- Ease of prep: Quick and easy to make, though some noted it took longer than the stated 25 minutes and had more steps than expected.
- Suggestions: Consider rinsing the rice before cooking to improve texture; add scrambled egg and extra soy sauce to boost flavor in the rice.
- Portions: Pork chop size was smaller than expected for some; adding chicken breasts helped stretch the meal.
- Spice level: Opinions varied widely; consider adjusting gochujang amount to taste, as some found it too mild and others too spicy.
