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Low carb, ready in 15 min!
Ready in 25 minutes

Mushroom-Leek Pork Chops

with Tender Parsnips & Roasted Garlic Aioli

Cooking time

25 minutes




770 /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 leeks 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
  • 100g Sliced leeks
  • 300g Parsnips
  • 60ml Mayonnaise
  • 10g Dijon mustard
  • 15ml White balsamic vinegar
  • 15g Minced roasted garlic
  • 13.5g Zesty Herbs spices (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 (S&P)
Parchment paper
Total Fat
45 g
Saturated Fat
10 g
860 mg
Total Carb
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, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
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Cook the pork
​​Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Make the aioli
Meanwhile, in a small bowl, combine the mayo, garlic, ½ the mustard and S&P.
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Sauté the mushrooms & leeks
​​Roughly chop the parsley leaves and stems. In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium. Sauté the mushrooms and leeks, 3 to 4 min., until softened; season with the remaining spices and S&P. Add the vinegar and cook, stirring occasionally, 1 to 2 min., until reduced. Add the remaining mustard and cook, stirring frequently, 1 to 2 min., until warmed through. Add ½ the parsley; toss well.
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Plate your dish
​​Spread a spoonful of the aioli out in a circular motion along the side of your plates. Add the parsnips and pork. Top with the mushrooms and leeks. Garnish with the remaining parsley. Serve the remaining aioli on the side. Bon appétit!

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