Gochujang-Glazed Pork Chops
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Gochujang-Glazed Pork Chops

Gochujang-Glazed Pork Chops

with Savoury Sesame Noodle Stir-Fry

Tender pork chops smothered in a sweet and spicy Korean-style glaze are the perfect pairing for oodles of noodles packed with nutty and savoury flavours!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

340 g

Pork Chops, boneless

200 g

Chow Mein Noodles

(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp


(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

1 tbsp

Black Sesame Seeds

(Contains Sesame)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

2 tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

0.13 tsp


1.5 tbsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate82 g
Sugar17 g
Dietary Fiber4 g
Protein53 g
Cholesterol110 mg
Sodium3330 mg
Trans Fat0 g
Potassium1050 mg
Calcium100 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Large Pot
Measuring Spoons
Medium Bowl


Sear pork
  • Pat pork dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.
  • Remove from heat, then arrange on an unlined baking sheet.
Roast pork and prep veggies
  • Roast pork in the middle of the oven until cooked through, 7-10 min.**
  • When done, transfer pork to a clean cutting board to rest for 3-5 min.
  • Meanwhile, core, then thinly slice pepper.
  • Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
Cook noodles
  • Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
  • Drain noodles, then rinse under warm water.
  • Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
  • Using a pair of scissors, make a few cuts in the pot to cut up noodles.
  • Set aside.
Cook veggies
  • Reheat the same pan (from step 1) over medium-high.
  • Meanwhile, add soy sauce, cornstarch, half the ginger-garlic puree, 3 1/2 tbsp (7 tbsp) oyster sauce and 1/2 cup (1 cup) cold water to a medium bowl, then whisk to combine.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until peppers begin to soften, 1-2 min.
  • Add bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2 min. Season with salt and pepper.
Cook noodle sauce
  • Add prepared sauce to the pan. Cook, stirring often, until sauce thickens slightly, 1 min.
  • Remove from heat, then sauce-veggie mixture and sesame seeds to the pot with noodles. Toss to combine.
Finish and serve
  • Add gochujang, remaining ginger-garlic puree and remaining oyster sauce to a small microwaveable bowl. Season with pepper, then stir to combine. Microwave until warm, about 30 sec. (TIP: If you don't have a microwave, heat your gochujang glaze in a small pan over medium heat for 1 min.)
  • Thinly slice pork.
  • Stir in any resting juices from pork into the noodles.
  • Divide noodles between plates. Top with pork.
  • Drizzle glaze over pork.