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Low carb, ready in 15 min!
Ready in 25 minutes

Thick-Cut Pork Chops with Ginger-Squash Rustic Mash

Baby Bok Choy & Ponzu Gravy

Cooking time

25 minutes

Servings

2/4

Calories

590 /serving

We start this recipe off with a serious punch of colour and flavour thanks to a gingery butternut squash mix that you’ll simply mash for a rough ’n’ rustic texture. Add an Asian-inspired side with baby bok choy sautéed in garlic and more ginger. Lastly, make a mouth-watering gravy using the pan fond from the spiced pork chops, combined with syrupy ponzu to give some final zing to this simple, sophisticated dish.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 170g Baby bok choy
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 1 Scallion
  • 300g Diced butternut squash
  • 45ml Ponzu lime sauce
  • 12g Chicken demi-glace
  • 7g Honey
  • 13g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)

Contains: Bonito, Milk, Sesame, Soy, Wheat

You will need:

Medium pot
Medium pan
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
12 g
Sodium
2290 mg
Total Carb
30 g
Sugars
16 g
Protein
43 g
Fibre
3 g
Preparation
a picture
Make the mash
Bring a medium pot of salted water to a boil. Boil the squash, 16 to 18 min., or until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add ⅓ of the ginger, 2 tbsp butter (double for 4 portions), a drizzle of oil and S&P. Mash, gradually adding the reserved cooking water until you achieve your desired consistency. Keep warm.
a picture
Mise en place
​​Meanwhile, remove the root end of the scallion; thinly slice, separating the white bottom and green top. Remove the root ends of the bok choy; halve lengthwise (or quarter if large). In a small bowl, make the gravy mixture by combining the ponzu, honey, demi-glace and 2 tbsp water (double for 4 portions).
a picture
Cook the pork
In a medium pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 4 to 6 min. per side, or until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
a picture
Sauté the bok choy
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté ½ the garlic and ½ the remaining ginger, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until wilted; season with ½ the remaining spices and S&P. Transfer to a plate and keep warm.
a picture
Make the gravy
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining garlic and ginger, and the white bottom of the scallion, 30 sec. to 1 min., until fragrant. Add the gravy mixture and cook, stirring occasionally, 2 to 3 min., until thickened and reduced; season with the remaining spices and pepper.
a picture
Plate your dish
Divide the mash and bok choy between your plates. Top with the pork and spoon the gravy over. Garnish with the green top of the scallion. Bon appétit!

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