Seared Pork Chops & Soy-Ginger Sauce

Instructions

1. Cook the pork

   Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned pork. Cook 3 to 4 minutes per side for medium (125°F), or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

2. Finish the sauce & serve your dish

   Meanwhile, to the pan of reserved cooking liquid, add the tamari-miso glaze, sesame oil, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted and combined. Slice the rested pork crosswise. Serve the sliced pork over the finished noodles. Top with the sauce. Garnish with the sliced scallions and sesame seeds. Enjoy!

3. Prepare the ingredients & start the sauce

   Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. In a bowl, combine the miso paste, 2 tablespoons of warm water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Whisk until smooth.

4. Cook the rice

   Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

5. Marinate the vegetables

   Meanwhile, in a large bowl, combine the sliced cucumbers, rice vinegar, and a pinch of salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.