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20 minutes

Pork Chops in Creamy Miso-Mushroom Sauce

with Sautéed Broccoli & Brussels Sprouts

Cooking time

20 minutes

Servings

2/4

Calories

660 /serving

Smother these seared pork chops in a deeply satisfying mushroom and thyme sauce that’s a cinch to prepare. The creamy dimension takes on extra complexity thanks to the nifty addition of white miso, providing umami undertones to amp up the already rich flavouring. To add some edge, the mushrooms get a hit of white balsamic while they sauté. Serve these savoury chops with pan-seared Brussels sprouts and broccoli, and sprinkle them with fresh thyme, for a green finale.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 225g Brussels sprouts
  • 50g Sliced red onions
  • 200g Broccoli florets
  • 170g Mushrooms
  • 1 Bunch of thyme
  • 30ml White balsamic vinegar
  • 20g White miso paste
  • 60ml Vegetable demi-glace
  • 60ml Heavy cream
  • 9g Zesty Herbs spices (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
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Whisk
Total Fat
38 g
Saturated Fat
18 g
Sodium
1200 mg
Total Carb
34 g
Sugars
10 g
Protein
50 g
Fibre
9 g
Preparation
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Sauté the vegetables
Halve the Brussels sprouts (or quarter if very large). In a large pan, heat a drizzle of oil on medium-high. Sauté the Brussels sprouts and broccoli, 5 to 8 min., until the Brussels sprouts are slightly softened and the broccoli is beginning to brown. Add ½ the onions and 2 tbsp water (double for 4 portions); season with ⅔ of the spices and S&P. Sauté, 2 to 3 min., until the water has evaporated and the vegetables are tender.
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Cook the pork
In a second large pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with the remaining spices and S&P. Cook, 4 to 6 min. per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Thinly slice the mushrooms lengthwise. In a medium bowl, make the miso mixture by combining the miso, demi-glace, cream and 2 tbsp water (double for 4 portions); whisk to combine. Pick the thyme leaves off the stems; roughly chop the leaves.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the mushrooms, 3 to 5 min., until beginning to brown; season with S&P. Add the vinegar and cook, 30 sec. to 1 min., until slightly reduced. Add 2 tbsp butter (double for 4 portions), ¾ of the thyme and the remaining onions. Sauté, 30 sec. to 1 min., until the thyme is fragrant. Reduce the heat to medium and add the miso mixture. Cook, stirring occasionally, 2 to 3 min., until the sauce has thickened; season with S&P.
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Plate your dish
Divide the pork (slice beforehand if desired) and vegetables between your plates. Spoon the sauce over the pork. Garnish with the remaining thyme. Bon appétit!

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