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Low carb, ready in 15 min!
20 minutes
One pot wonder

Whisky Butter Pork Chops

over Charred Corn-Kale Salad with Goat Cheese

Cooking time

15 minutes




860 /serving

If there are two words that love being side by side it’s whisky and butter. This sumptuous repast has you dusting thick-cut pork chops with our sweet and piquant Ancho Pepper & Whisky spice blend. You’ll cook them up in a grill pan and then plop them down over a crunchy-sweet salad of fresh-shucked corn, crisp radishes and leafy green kale, with a nutty salad topper and creamy goat cheese. That spiced, herbed whisky butter is served on the side, for the win.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • ½ Bunch of kale
  • 1 Bunch of parsley
  • 2 Ears of corn
  • 90g Radishes
  • 60ml Sweet, Savoury Honey-Dijon vinaigrette
  • 25g Sweet & Salty salad topper
  • 30g Goat cheese
  • 12g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)

Contains: Milk, Mustard, Sulphites, Almonds, Pecans, Wheat

You will need:

Grill pan (or large pan)
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
55 g
Saturated Fat
17 g
1420 mg
Total Carb
43 g
18 g
52 g
7 g
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Prepare the pork & corn
Pat the pork dry with paper towel; season with ⅓ of the spices and S&P. Shuck the corn and toss with a drizzle of oil; season with ½ the remaining spices.
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Cook the pork & corn
In a grill pan (or large pan), heat a drizzle of oil on medium-high. Cook the pork* and corn, 4 to 6 min. per side, until cooked through. Transfer to a cutting board. Let rest for 5 min. before slicing the pork against the grain and cutting the kernels off the cobs.
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Mise en place
Place 2 tbsp butter (double for 4 portions) in a small bowl and leave at room temperature to soften. Finely chop the parsley leaves and stems.
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Make the salad
Thinly slice the radishes. In a large bowl, combine the kale and a drizzle of oil; season with S&P. Massage the kale, 1 to 2 min., until softened. Add the vinaigrette, corn, radishes and ½ the parsley; toss well. Top with the salad topper and cheese.
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Make the whisky butter & serve
To the bowl of softened butter, add a pinch of the remaining parsley; season with the remaining spices and pepper. Stir well. Divide the salad between your plates. Top with the pork. Garnish with the remaining parsley. Serve the whisky butter on the side. Bon appétit!

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