Asian-Style Pork & Mushroom Pan Sauce

with Snow Peas, Carrots & Bok Choy

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
11 Smart Points

Mushrooms are beloved in Asian cuisines for their ability to add deep umami (or savory) flavor, which we’re showcasing in this dish by topping seared pork with an irresistibly silky pan sauce made with cremini mushrooms, soy sauce, demi-glace, and crème fraîche.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Asian-Style Pork & Mushroom Pan Sauce with Snow Peas, Carrots & Bok Choy
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 4 oz Cremini Mushrooms
  • 6 oz Carrots
  • 4 oz Snow Peas
  • 10 oz Baby Bok Choy
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Crème Fraîche
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Chicken Demi-Glace
  • ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; roughly chop. Cut the mushrooms into bite-sized pieces. 

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the snow peas, chopped ginger, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the pork:
3 Cook the pork:

Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

Make the mushroom sauce:
4 Make the mushroom sauce:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Add the soy sauce (carefully, as the liquid may splatter), crème fraîche, and demi-glace; stir to thoroughly coat. Taste, then season with salt and pepper if desired.

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the cooked vegetables. Top the pork with the mushroom sauce. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; roughly chop. Cut the mushrooms into bite-sized pieces. 

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the snow peas, chopped ginger, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the vegetables:
Cook the pork:
3 Cook the pork:

Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

4 Make the mushroom sauce:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Add the soy sauce (carefully, as the liquid may splatter), crème fraîche, and demi-glace; stir to thoroughly coat. Taste, then season with salt and pepper if desired.

Make the mushroom sauce:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the cooked vegetables. Top the pork with the mushroom sauce. Enjoy!