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Teriyaki-Glazed Pork Chops

with Gingered Cauliflower ‘Rice’ & Baby Bok Choy

Cooking time

10 minutes

Servings

2/4

Calories

520 /serving

A perfect 10! This recipe scores on speed and on satisfaction. Give the boneless pork chops a good glazing of sweet-salty teriyaki sauce as they finish in the pan, and they’ll soon shine. Baby bok choy goes under the broiler for a veg side. And as an accompaniment, it’s our popular cauliflower ‘rice’ to the rescue—super-quick to cook, ready to pep up with ginger paste and, when combined with sliced leeks, another great serving of veg in no time.

We will send you:

  • 300g Pork chops
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 15ml Ginger paste
  • 340g Baby bok choy
  • 100g Sliced leeks
  • 45ml Teriyaki glaze
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Milk, Sesame, Soy, Wheat

You will need:

2 Large pans
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Aluminium foil
Total Fat
27 g
Saturated Fat
11 g
Sodium
1530 mg
Total Carb
30 g
Sugars
15 g
Protein
41 g
Fibre
6 g
Preparation
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Mise en place
Preheat the oven to broil. Halve the bok choy lengthwise.
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Sauté the cauliflower rice
In a large pan, heat 1 tbsp butter (double for 4 portions) and a drizzle of oil on medium. Sauté the leeks, ginger and cauliflower rice, 8 to 9 min., until softened; season with ⅓ of the spices and S&P.
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Cook the pork
Meanwhile, in a second large 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, 3 to 4 min. per side, until browned and almost cooked through. Add 1 tbsp butter, 2 tbsp water (double both for 4 portions) and the teriyaki glaze. Cook, flipping the pork*, 1 to 2 min., until glazed and cooked through.
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Broil the bok choy
Meanwhile, on a foil-lined sheet pan, toss the bok choy with a drizzle of oil, the remaining spices and S&P. Broil, flipping halfway, 5 to 7 min., until tender.
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Plate your dish
Divide the cauliflower rice between your plates. Top with the pork (slice beforehand if desired) and bok choy. Bon appétit!

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