Teriyaki Pork Chops with Sesame Scallion Rice and Ginger Carrots

Pork chops are a weeknight staple-quick, satisfying and endlessly versatile. Here, they’re taken to the next level with a glossy teriyaki glaze that’s both savory and sweet. The umami-packed sauce pairs perfectly with fluffy jasmine rice studded with fresh scallions and a side of roasted carrots kissed with ginger.

This complete meal comes together in about 30 minutes, making it ideal for busy evenings when you crave something delicious without the fuss. Every element is designed to complement the others, from the tender pork to the aromatic rice and caramelized carrots. Get ready for a flavor explosion!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 tablespoon Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and slice the carrots into thin sticks or rounds. Peel and grate the ginger. Toss the carrots with the grated ginger and a drizzle of oil, then spread them on the prepared baking sheet. Roast for 15-20 minutes until tender and lightly browned.
3. Meanwhile, rinse the jasmine rice under cold water until the water runs clear. In a small saucepan, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
4. While the rice cooks, pat the pork chops dry with paper towels and season with salt and pepper. Heat a large skillet over medium-high heat with a little oil. Add the pork chops and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 145°F).
5. Reduce the heat to low and pour the teriyaki sauce over the pork chops. Turn the chops to coat and let the sauce simmer for 1-2 minutes until slightly thickened.
6. Thinly slice the scallions (both white and green parts). Fluff the cooked rice with a fork and stir in most of the scallions, reserving some for garnish.
7. To serve, divide the scallion rice among plates. Top with a pork chop and drizzle any remaining teriyaki sauce from the pan over the top. Add the roasted ginger carrots on the side. Sprinkle with sesame seeds and the reserved scallions.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.

Can I substitute the rice?

Absolutely. Brown rice, quinoa or even cauliflower rice can be used. Adjust cooking times accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.