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

Thyme-Spiced Pork Chops

with String Beans & Apple-Cabbage Slaw

Cooking time

15 minutes




650 /serving

Thyme is of the essence in this savoury pork dish—and so is time, because it’s ready in a record 15 minutes! With a delicate herbal aroma, floral hints and a peppery twist, the thyme draws out the succulent flavours of the browned pork chops. Another classic companion to pork, diced apples bring a sweet touch to the creamy Dijon-dressed cabbage slaw. To change things up, you’ll oven-roast the string beans with garlic, adding a generous stack of warm veggie goodness to this health-minded plate.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 150g Shredded green cabbage
  • 15ml Minced garlic
  • 200g Trimmed beans
  • 1 Bunch of thyme
  • 57g Diced apples
  • 30ml Apple cider vinegar
  • 60ml Mayonnaise
  • 30g Vegetable demi-glace
  • 10g Dijon mustard
  • 8g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Eggs, Milk, Mustard, Sulphites

You will need:

Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
6 g
600 mg
Total Carb
31 g
16 g
43 g
7 g
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Cook 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 ⅓ of the spices and S&P. Cook, 3 to 5 min. per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
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Roast the string beans
​​Meanwhile, on a lined sheet pan, toss the string beans with a drizzle of oil, ½ the garlic, ½ the remaining spices, ¼ tsp salt (double for 4 portions) and pepper. Roast, 5 to 8 min., until tender.
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Make the sauce
Meanwhile, pick the thyme leaves off the stems. In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Sauté the thyme and remaining garlic, 30 sec. to 1 min., until fragrant. Add the demi-glace, all but a large pinch of the remaining spices and ½ the vinegar. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until slightly reduced.
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Make the slaw
In a large bowl, combine the mayo, mustard, remaining vinegar, remaining spices and S&P. Add the cabbage and apples; toss well.
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Plate your dish
​​Divide the string beans and some slaw between your plates. Top with the pork (slice beforehand if desired) and spoon the sauce over. Serve the remaining slaw on the side. Bon appétit!

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