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Ready in 10 minutes

Sticky-Sweet Sliced Pork on Toasted Ciabatta

with Caramelized Onions & Apple-Root Veggie Slaw

Cooking time

10 minutes




770 /serving

Every minute matters when you’re making time for family time. Not to worry! We’ve got you on a fast track to satisfaction with these sticky-sweet handheld treats. Saucy sliced pork is the main attraction. Cut from seared boneless chops and coated with caramelized onions, BBQ sauce and butter, it slips easily into warm ciabatta rolls. You need only add what might be the world’s speediest slaw: matchstick-cut carrots, celery root and apple dressed in our honey-Dijon vinaigrette and creamed up with mayo.

We will send you:

  • 600g Pork chops
  • 200g Matchstick carrots
  • 1 Apple
  • 200g Matchstick celery root
  • 90ml Mayonnaise
  • 25g Caramelized onions
  • 60g Smoky apple BBQ sauce
  • 60ml Sweet, Savoury Honey-Dijon vinaigrette
  • 2 Ciabatta rolls

Contains: Eggs, Milk, Mustard, Soy, Sulphites, Wheat, Barley

You will need:

Large pan
1 tbsp Butter
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
38 g
Saturated Fat
7 g
960 mg
Total Carb
65 g
19 g
42 g
4 g
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Start the pork
Preheat the oven to 450°F. In a large pan, heat a drizzle of oil on medium-high. Pat the pork dry with paper towel; season with S&P. Sear, 2 to 3 min. per side, until nicely browned. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
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Make the slaw
Core and cut the apple into matchsticks. In a large bowl, combine ¾ of the vinaigrette and ⅓ of the mayo; season with S&P. Add the celery root, carrots and apple; toss well.
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Toast the ciabatta
Halve the ciabatta crosswise; slice each half horizontally. Arrange on a lined sheet pan, cut-sides up, and toast, 2 to 3 min., until warmed through.
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Finish the pork
Thinly slice the pork against the grain. Heat the reserved pan on medium-high. Cook the onions, BBQ sauce, pork and 1 tbsp butter, stirring frequently, 1 to 2 min., until the pork* is coated and cooked through.
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Make the seasoned mayo & serve
In a small bowl, combine the remaining vinaigrette and mayo; season with S&P. Spread the seasoned mayo on the ciabatta tops and bottoms. Divide the ciabatta bottoms between your plates. Top with the pork, a spoonful of the slaw and the ciabatta tops. Serve the remaining slaw on the side. Bon appétit!

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