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Spiced Pork Chops over Shimeji Mushroom Bucatini

with Wilted Baby Bok Choy

Cooking time

30 minutes

Servings

2/4

Calories

990 /serving

Let us introduce you to shimeji mushrooms—one of our favourite finds in the fungi family! Widely used in Asian cuisines, these tiny mushrooms grow in clumps, cook within minutes and add incredible umami and a meaty, toothsome texture to any dish. We’re serving them beside beautifully browned pork chops here in a fusion feast that tosses al dente bucatini in a creamy, buttery miso sauce with baby bok choy. You’ll see, the charm of the shimeji will leave you smiling.

We will send you:

  • 300g Pork chops
  • 170g Baby bok choy
  • 2 Garlic cloves
  • 1 Scallion
  • 150g Shimeji mushrooms
  • 225g Bucatini
  • 30g Vegetable demi-glace
  • 20g White miso paste
  • 90ml Heavy cream
  • 13g Tokyo street food spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Medium pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
43 g
Saturated Fat
21 g
Sodium
1840 mg
Total Carb
98 g
Sugars
10 g
Protein
54 g
Fibre
6 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Separate the baby bok choy leaves, discarding the root ends. Trim off and discard the bottom of the shimeji mushrooms; separate the mushrooms. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. In a bowl, warm 2 tbsp butter (double for 4 portions) in the microwave, 10 to 20 seconds, until softened (not melted). To the bowl of butter, add the miso, garlic and white bottoms of the scallion; stir to combine.
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Cook the pasta & baby bok choy
Add the pasta to the pot of boiling water; stir gently to separate. Cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). When there’s 1 minute left, add the baby bok choy to the pot and cook, 30 seconds to 1 minute, until wilted. Reserving ½ cup cooking water (double for 4 portions), drain the pasta and baby bok choy thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the pork
While the pasta cooks, in a medium 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 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 rest for 5 minutes before slicing against the grain.
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Cook the mushrooms
In the reserved pan of fond, melt the miso-butter on medium-high. Add the shimeji mushrooms and cook, stirring occasionally, 2 to 3 minutes, until lightly browned; season with the remaining spice blend.
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Make the sauce & finish the pasta
To the pan of mushrooms, add the cream, demi-glace and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 minutes, until thickened. Add the cooked pasta and bok choy. Cook, stirring frequently, 1 to 2 minutes, until the pasta is thoroughly coated with the sauce. (If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.) Season lightly with S&P, to taste.
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Plate your dish
Divide the finished pasta between your plates and top with the sliced pork. Garnish with as many of the green tops of the scallions as you’d like. Bon appétit!

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