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Thick-Cut Pork Chops with Ginger-Carrot Mash

Baby Bok Choy & Ponzu Gravy

Cooking time

25 minutes




570 /serving

We start this meal off right with a serious punch of colour and flavour thanks to a gingery carrot mash. Add an Asian-inspired side with baby bok choy sautéed in garlic and more ginger. Finally, make a mouth-watering sauce using the pan fond from the spiced pork chops, combined with a syrupy ponzu to give a final zing to this simple, sophisticated dish.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 340g Baby bok choy
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 1 Scallion
  • 340g Diced carrots
  • 45ml Ponzu lime sauce
  • 12g Chicken demi-glace
  • 7g Honey
  • 12g Sichuan Flavours spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Milk, Sesame seeds, Soy, Wheat

You will need:

Medium pot
Medium pan
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
30 g
Saturated Fat
12 g
1980 mg
Total Carbs
34 g
18 g
44 g
6 g
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Make the ginger-carrot mash
Bring a medium pot of salted water to a boil. Add the carrots to the pot and cook, 16 to 18 minutes, or until the carrots are tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain thoroughly and return to the pot. Off the heat, add ⅓ of the ginger, 2 tbsp butter (double for 4 portions) and a drizzle of oil; season with S&P to taste. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency. Set aside in a warm spot.
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Mise en place
While the carrots boil, cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Remove and discard the stem ends of the baby bok choy; halve the bok choy lengthwise (quarter if too large). In a small bowl, make the gravy mixture by combining the ponzu sauce, honey, demi-glace and 2 tbsp water (double for 4 portions).
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Cook the pork chops
While the carrots continue to boil, 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, partially covered, 4 to 6 minutes per side, or until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the pork rest for 5 minutes before slicing it against the grain.
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Sauté the baby bok choy
While the pork chops cook, in a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the remaining ginger; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the baby bok choy and sauté, stirring frequently, 2 to 3 minutes, until wilted; season with ½ the remaining spice blend and S&P. Remove from the pan and set aside in a warm spot.
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Make the gravy
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic, remaining ginger and the white bottom of the scallion; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the gravy mixture; cook, 2 to 3 minutes, stirring occasionally, until the gravy has thickened and reduced; season with the remaining spice blend and pepper to taste.
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Plate your dish
Divide the ginger-carrot mash and baby bok choy between your plates. Top the ginger-carrot mash with the sliced pork. Top the pork with the gravy. Garnish with as much green top of the scallion as you’d like. Bon appétit!

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