Buttery Ginger-Ponzu Pork Chops
with Edamame 'Rice' & Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
Baste and taste! These boneless chops are spooned with a shimmering glaze of ginger, ponzu and butter. Each plate gets a mound of carb-savvy riced caulifower studded with nibbly green edamame beans. As for that ginger-sautéed bok choy? A welcome weeknight bonus.
We will send you:
- 2 Pork chops
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Ginger paste
- 340g Bok choy tips
- 150g Edamame (or green peas)
- 30ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Milk • Sesame • Soy • Wheat
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
24 g
Saturated Fat
7 g
Sodium
1400 mg
Total Carb
21 g
Sugars
9 g
Protein
47 g
Fibre
7 g
Preparation
Sauté the cauliflower rice
- In a large pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and edamame. Sauté, 6 to 8 min., until softened; season with S&P.
- Transfer to a bowl and reserve the pan.
Cook the pork
- Meanwhile, pat the pork dry; season with ½ the spices.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
Cook the bok choy
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add ⅓ of the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the bok choy, remaining spices and S&P. Sauté, 2 to 3 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender.
Make the sauce & coat the pork
- To the pan of pork, add the remaining ginger (start with ½).
- Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add 2 tbsp water, 1 tbsp butter (double both for 4 portions) and the ponzu.
- Cook, spooning the sauce over the pork, 1 to 2 min., until coated.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the bok choy and pork (slice beforehand if desired).
- Spoon the sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
