Pork Chops with Creamy Sage Sauce
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Pork Chops  with Creamy Sage Sauce

Pork Chops with Creamy Sage Sauce

with Cauliflower Mash

Whether you're giving keto a go for the first time, or have been following it for a while, this recipe is sure to satisfy. Simple to cook and full of flavour, it's bound to become a favourite in no time.


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

Preparation Time30 minutes
Cooking Time


serving amount

420 g

Pork Chops, bone-in

2 unit(s)

Green Onion

285 g

Cauliflower, florets

2 unit(s)

Garlic, cloves

7 g

Fresh Sage

237 mL


(Contains Milk)

1.5 tbsp

Dijon Mustard

(Contains Mustard)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

113 g

Shanghai Bok Choy

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories1000 kcal
Fat77 g
Saturated Fat41 g
Carbohydrate15 g
Sugar7 g
Dietary Fiber4 g
Protein62 g
Cholesterol310 mg
Sodium690 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.


Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Spoons
Medium Non-Stick Pan
Potato Masher



Before starting, wash and dry all produce. Thinly slice green onions. Peel, then mince or grate garlic. Cut bok choy into 1-inch pieces. Strip sage leaves from stems, then finely chop.

Cook cauliflower

Add cauliflower and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return cauliflower to the same pot, off heat, and covered to keep warm. Set aside.

Cook pork

Meanwhile, pat pork dry with paper towels. Season with salt, pepper and half the sage. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden-brown and cooked through, 6-8 min per side.**Transfer pork to a plate. Cover with foil to keep warm. Carefully wipe the pan clean.

Make sauce

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then green onions, remaining sage, Dijon and 3/4 cup (1 1/4 cups) cream. Season with salt and pepper. Cook, stirring often, until sauce thickens slightly, 2-3 min.

Cook bok choy

Meanwhile, heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.

Finish and serve

Add cheese, 1 tbsp (2 tbsp) butter and remaining cream to pot with cauliflower. Using a potato masher, mash until creamy. Thinly slice pork. Divide pork, cauliflower mash and garlicky bok choy between plates. Spoon creamy sage sauce over pork.

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