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20 minutes

Creamy Miso-Mushroom Pork Chops

with Thyme, Broccoli & Brussels Sprouts

Cooking time

20 minutes




670 /serving

Smother these seared pork chops in a deeply satisfying mushroom-and-thyme sauce that’s quick and easy to prepare! This creamy sauce is loaded with extra complexity thanks to the addition of miso, offering umami undertones to boost the already rich mushroom flavouring. Serve these savoury pork chops with pan-seared Brussels sprouts and broccoli, and sprinkle with fresh thyme, for a good dose of greens.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 170g Brussels sprouts
  • 15ml Minced garlic
  • 25g Sliced red onions
  • 200g Broccoli florets
  • 170g Mushrooms
  • 1 Bunch of thyme
  • 30ml White wine vinegar
  • 20g White miso paste
  • 60ml Vegetable demi-glace
  • 60ml Heavy cream
  • 13.5g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Soy, Sulphites

You will need:

2 Large pans
2 or 4 tbsp Butter
Salt & pepper
Total Fat
40 g
Saturated Fat
18 g
1390 mg
Total Carbs
33 g
10 g
49 g
8 g
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Sauté the vegetables
Halve the Brussels sprouts. In a large pan, heat a drizzle of oil on medium-high. Add the Brussels sprouts and broccoli. Sauté, 5 to 8 minutes, stirring occasionally, until the sprouts are slightly softened and the broccoli is beginning to brown. Add ½ the onions, 2 tbsp water (double for 4 portions), ⅔ of the spice blend and S&P; sauté, stirring occasionally, 2 to 3 minutes, until the water has evaporated and the vegetables are tender.
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Cook the pork
While the vegetables cook, in a second large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 4 to 6 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the pork cooks, thinly slice the mushrooms lengthwise. In a small bowl, make the miso mixture by combining the miso paste, demi-glace, cream and 2 tbsp water (double the water for 4 portions); whisk to combine thoroughly. Pick the thyme leaves off the stems; roughly chop the leaves, discarding the stems.
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Make the miso-mushroom sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 5 minutes, stirring occasionally, until beginning to brown; season with S&P. Add the white wine vinegar and cook, 30 seconds to 1 minute, until the vinegar is slightly reduced. Add 2 tbsp butter (double for 4 portions), the garlic, ¾ of the thyme and the remaining onions; cook 30 seconds to 1 minute, stirring frequently, until the thyme is fragrant. Reduce the heat to medium and add the miso mixture; cook stirring occasionally, 2 to 3 minutes, until the sauce has thickened; season with S&P to taste.
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Plate your dish
Divide the finished pork chops (slice beforehand if desired) and vegetables between your plates. Spoon the miso-mushroom sauce over the pork chops. Garnish with the remaining thyme. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.