Meal Kit

Apple Butter and White Cheddar Boneless Pork Chop with Cider Glaze

with roasted onion Brussels sprouts

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 12 oz. Brussels Sprouts
  • 1 tsp. Seasoned Salt Blend
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    ⅗ oz. Butter
  • 2 fl. oz. Apple Cider Vinegar
  • 1 oz. Apple Butter
  • 1 Shallot
  • ½ tsp. Garlic Pepper
  • Info
    1 oz. Shredded White Cheddar Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    571
  • Carbohydrates
    25g
  • Fat
    33g
  • Protein
    46g
  • Sodium
    1536mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    prep ing.

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel and halve shallot. Slice thinly. Pat pork chops dry, and season both sides with garlic pepper.

  2. 2

    Roast Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoned salt, sliced shallot and a pinch of pepper. MAssage seasoning into veg and spread into a single layer, cut-side down, and roast in hot oven until tender and beginning to brown, 8-10 min.

  3. 3

    sear pork chops

    Place a medium non stick pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook undisturbed until browned, 2-3 minutes. Carefully remove veg from hot oven and push brussels to 1 side. Transfer pork chops to empty side of baking sheet seared side up. Top each pork chop with an even layer of apple butter, and cover with shredded white cheddar Roast in hot oven until pork chops reach a minimum internal temperature of 145 degrees, and brussels are golden brown and fork tender, 8-10 minutes.

  4. 4

    Make Cider Glaze

    Place pork chop pan back over medium high heat, no need to wipe out. Add apple cider vinegar, chicken demi,and butter and stir continuously till smooth, 1-3 min. Remove from heat and season with a pinch of salt and pepper.

  5. 5

    Plate

    Plate according to the photo topping pork chops with cider glaze. Bone Appetit!

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