Teriyaki Pork Chops with Sesame Rice and Ginger Carrots

These teriyaki pork chops are a weeknight dream: quick, satisfying and packed with umami. A glossy homemade-style teriyaki sauce coats perfectly seared pork chops, while fluffy jasmine rice studded with scallions and toasted sesame seeds soaks up every last drop. On the side, roasted carrots get a warm kick from fresh ginger.

The best part? This entire meal comes together in about 30 minutes with minimal fuss. Whether you’re cooking for family or just treating yourself, these pork chops deliver restaurant-quality flavor without the wait.

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Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions on a diagonal, separating whites from greens.
2. Toss carrots on a baking sheet with a drizzle of olive oil, half the ginger, salt and pepper. Roast on top rack until tender and lightly browned at the edges, 20-25 minutes.
3. Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the sesame seeds and cook, stirring, until golden brown, 2-3 minutes. Add rice, scallion whites, ¾ cup water (1½ cups for 4 servings), salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, pat pork dry with paper towels; prick all over with a fork or knife. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
5. Heat a drizzle of oil in same pan over medium-high heat. Add remaining ginger and cook until fragrant, 20-30 seconds. Stir in teriyaki sauce and simmer until slightly thickened, 1-2 minutes. Turn off heat.
6. Fluff rice with a fork; divide between plates along with carrots and pork. Top pork with sauce and sprinkle with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook faster. Always check for an internal temperature of 145°F.

What can I substitute for jasmine rice?

Any long-grain white rice works, but cooking times may vary. Basmati or regular white rice are good alternatives.

Is there a gluten-free option for teriyaki sauce?

Yes, look for a gluten-free teriyaki sauce or make your own with tamari, honey, ginger and garlic.