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Teriyaki Pork Chops

over Ginger-Sesame Bok Choy & Seasoned Cabbage

Cooking time

20 minutes




510 /serving

There’s something about sweet-and-savoury teriyaki that feels kind of naughty, but fear not, this one works within your macros. Tonight you’ll glaze succulent thick-cut pork chops in an umami-rich, honey-sweetened soy and mirin sauce, with crisp ginger-sesame bok choy and red cabbage on the side. A sprinkle of scallions completes the feast.

We will send you:

  • 340g Thick-cut pork chops (High-protein serving)
  • 200g Shredded red cabbage
  • 340g Bok choy tips
  • 15ml Ginger paste
  • 2 Scallions
  • 45ml Rice vinegar
  • 30ml Mirin
  • 45ml Soy sauce (low sodium)
  • 3g Black & white sesame seeds
  • 7g Honey
  • 13g Teriyaki spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame Seeds, Soy, Sulphites, Wheat

You will need:

2 Large pans
Salt & pepper
Total Fat
20 g
Saturated Fat
5 g
2830 mg
Total Carbs
38 g
18 g
45 g
10 g
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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 ⅓ of the spice blend and S&P. Add the seasoned pork chops to the pan and cook, partially covered, 4 to 6 minutes on the first side, until partially cooked. Flip the chops*. Add the soy sauce, rice vinegar, ½ the mirin and as much of the honey as you’d like. Continue to cook, spooning the sauce over the pork, 4 to 6 minutes, until the pork is cooked through and glazed.
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Mise en place
While the pork cooks, halve the bok choy. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Cook the bok choy
In a second large pan, heat a drizzle of oil on medium. Add ½ the ginger and ½ the white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bok choy and cook, 1 to 2 minutes, until the bok choy has wilted; season with ½ the remaining spice blend and S&P to taste. Transfer the bok choy to a bowl and top with ½ the sesame seeds. Wipe out and reserve the pan.
a picture
Cook the cabbage
In the same pan, heat a drizzle of oil on medium. Add the remaining white bottoms of the scallions and the remaining ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cabbage, remaining mirin and remaining sesame seeds; season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until the cabbage have softened.
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Plate your dish
Divide the finished teriyaki pork (slice beforehand if desired), bok choy and cabbage between your plates. Garnish the dish 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.