Quick Seared Pork Chops
over Kimchi Butter Udon Noodles
Cooking time
10 minutes
Servings
2/4
Calories
790 /serving
When it happens, it happens fast! This 10-minute marvel checks all boxes with a minimum cooking time. Call on kimchi for its fun, funky, fermented palate, and spread the love with a Korean-themed spice blend. Dial up the flavours further by adding rice vinegar and stir-fry sauce, along with boiled bok choy tips. With a pat of butter, it all undulates over fresh udon noodles. Slices of quick-seared pork chops seal the deal.
We will send you:
- 2 Pork chops
- 340g Baby bok choy
- 30ml Rice vinegar
- 15ml Minced garlic
- 33g Organic kimchi
- 225g Fresh udon noodles
- 60ml Stir-fry sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Oysters, Sesame, Soy, Wheat
You will need:
Medium pot
Medium pan
Large pan
Strainer
Oil
3 or 6 tbsp Butter
Salt
Total Fat
28 g
Saturated Fat
14 g
Sodium
2650 mg
Total Carb
86 g
Sugars
17 g
Protein
51 g
Fibre
5 g
Preparation
Cook the pork
Bring a medium pot of salted water to a boil. Pat the pork dry with paper towel; 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. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Boil the noodles & bok choy
Meanwhile, remove the root ends of the bok choy; thinly slice. Add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. In the final 2 min., add the bok choy. Drain and toss with a drizzle of oil to prevent sticking.
Sauté the kimchi
Meanwhile, in a large pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the garlic and kimchi. Sauté, 1 to 2 min., until fragrant.
Make the sauce
To the pan of kimchi, add the vinegar, stir-fry sauce, remaining spices and ½ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until thickened.
Combine the noodles & serve
To the pan of sauce, add the noodles, bok choy and 2 tbsp butter (double for 4 portions); stir well. Divide the noodles between your bowls. Top with the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
