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20 minutes
Dairy Free

Soy-Glazed Pork Chops

with Bok Choy Slaw & Red Quinoa

Cooking time

20 minutes




640 /serving

Sink your teeth into tonight’s juicy pork chops done Japanese-style: they’re seasoned with a traditional seven-spice blend before being coated in a thick mixture of honey, soy sauce, vinegar, garlic and ginger. Then we pan sear the chops to create a rich, thick glaze. For a twist on the classic cabbage slaw, we add bok choy tips for some extra crunch and green. Serve on a bed of savoury red quinoa and subtle yet fragrant scallions and you’re sure to relish every last bite!

We will send you:

  • 300g Pork chops
  • 20g Ginger
  • 1 Garlic clove
  • 1 Scallion
  • 1 Cucumber
  • 225g Bok choy tips
  • 100g Shredded green cabbage
  • 30ml Soy sauce (low sodium)
  • 100g Red quinoa
  • 14g Honey
  • 30ml Rice vinegar
  • 7g Japanese 7 spice (Szechuan pepper, orange peel, chili, white sesame seeds, black sesame seeds, nori, poppy seeds)

  • You will need:

    Medium pot
    Large pan
    Salt & pepper
    Total Fat
    27 g
    Saturated Fat
    6 g
    1190 mg
    Total Carbs
    56 g
    15 g
    46 g
    7 g
    a picture
    Cook the quinoa
    In a medium pot, combine the quinoa, 1 cup of water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender. Fluff with a fork and set aside in a warm spot.
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    Mise en place
    While the quinoa cooks, halve the cucumber lengthwise; thinly slice crosswise into half moons. Cut off and discard the root ends of the bok choy; separate the leaves. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic. Peel and mince the ginger. In a small bowl, combine the garlic, ginger, honey, soy sauce and vinegar. 
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    Cook the pork
    In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the pork chops to the pan and cook, 3 to 5 minutes. Flip the pork and add ½ the soy sauce mixture. Cook, 3 to 5 minutes, until nicely browned and cooked through.
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    Make the slaw
    While the pork cooks, in a large bowl, combine the bok choy, cucumber, cabbage, white bottoms of the scallions, ½ the remaining soy sauce mixture and 2 tbsp oil (double for 4 portions); season with the remaining spice blend and S&P to taste.
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    Plate your dish
    To the pot of quinoa, add the green tops of the scallions and the remaining soy sauce mixture; season with S&P to taste. Divide the finished quinoa, slaw and pork chops between your plates. Bon appétit!

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