Carb-Wise: Ponzu & Ginger Butter Pork Chops
Dried Shiitake-Edamame Bulgur & Sautéed Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
Baste and taste! These boneless pork chops are spooned with a shimmering glaze as they finish cooking. Made with some not-so-secret and oh-so-effective ingredients, it’s buzzy with ginger, slick with ponzu and smooth with butter. Yum! Each plate gets a mound of carb-aware bulgur deeply enhanced with rehydrated shiitake mushrooms (and their liquid) and studded with nibbly green edamame beans. As for that ginger-sautéed bok choy? Always a welcome weeknight bonus.
We will send you:
- 2 Pork chops
- 340g Bok choy tips
- 15ml Ginger paste
- 7g Dried mushrooms (porcini or shiitake)
- 150g Edamame (or green peas)
- 80g Bulgur
- 30ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Small pot (or kettle)
Medium pot
Medium pan
Large pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
20 g
Saturated Fat
7 g
Sodium
1360 mg
Total Carb
49 g
Sugars
8 g
Protein
51 g
Fibre
12 g
Preparation
Rehydrate the mushrooms
Roughly chop the dried mushrooms. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate. Reserving the liquid, drain the rehydrated mushrooms.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with ½ the spices and S&P. 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 bulgur
Meanwhile, in a medium pot, combine the bulgur, rehydrated mushrooms, edamame, ¾ cup of the reserved mushroom water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Cook the bok choy
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). In a large 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 frequently, 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 bulgur between your plates. Top with the bok choy and pork (slice beforehand if desired). Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
