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Mushroom-Leek Pork Chops

with Tender Parsnips & Roasted Garlic Aioli

Cooking time

25 minutes




710 /serving

The effect is browned and beautiful when this winter warmer hits the table. The pork sears to its juiciest in a sprinkling of zesty herbs. A trio of vegetables take on golden hues, with parsnips caramelizing in the oven while sliced mushrooms and rounds of leek soften to golden in a buttered pan, with vinegar and Dijon mustard for a saucy kick of acid. Serve it up with a delicate schmear of super-simple roasted garlic aioli, and enjoy the bounty.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 1 Bunch of parsley
  • 170g Mushrooms
  • 50g Sliced leeks
  • 350g Parsnips
  • 45ml Mayonnaise
  • 10g Dijon mustard
  • 15ml White wine vinegar
  • 15g Minced roasted garlic
  • 13.5g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Milk, Mustard, Sulphites

You will need:

Medium pan
Sheet pan
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
43 g
Saturated Fat
10 g
860 mg
Total Carbs
45 g
12 g
45 g
8 g
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Mise en place
Preheat the oven to 450°F. Peel and halve the parsnips lengthwise. Thinly slice the mushrooms.
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Roast the parsnips
On a lined sheet pan, toss the parsnips with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 18 to 22 minutes, until tender when pierced with a fork.
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Cook the pork chops
While the parsnips roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops* to the pan and cook, partially covered, 4 to 6 minutes per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the pork chops rest for 5 minutes before slicing them against the grain.
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Make the roasted garlic aioli
While the pork chops cook, in a small bowl, combine the mayonnaise, roasted garlic and ½ the Dijon mustard; season with S&P to taste.
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Sauté the mushrooms & leeks
In the reserved pan of fond, add 1 tbsp butter (double for 4 portions). Once melted, add the mushrooms and leeks; sauté, stirring frequently, 3 to 4 minutes, until softened; season with the remaining spice blend and S&P. Add the white wine vinegar and cook, stirring occasionally, 1 to 2 minutes, until reduced. Add the remaining Dijon mustard; cook, stirring frequently, 1 to 2 minutes, until warmed through. Add ½ the parsley (roughly chop the leaves and stems before adding) and toss until combined.
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Plate your dish
Spread a dollop of the roasted garlic aioli along one side of your plates. Add the roasted parsnips and sliced pork chops. Top the pork chops with the sautéed mushrooms and leeks. Garnish with the remaining parsley. Serve the remaining roasted garlic aioli on the side. Bon appétit!

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