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
Spice Level:Not Spicy
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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
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.
[PIC: brussels, shallot, pork chops]
Roast the Brussels Sprouts
Place Brussels sprouts and shallot on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoned salt, and a pinch of pepper. Massage oil and seasoning into Brussels.
Spread into a single layer and place Brussels cut side down. Roast in hot oven until tender and beginning to brown, 8-10 minutes.
While Brussels roast, sear pork chops.
[PIC: Bruseels cut side down, beginning to brown]
Sear the 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.
After 8-10 minutes, carefully, remove baking sheet from oven and push vegetables to one side. Baking sheet will be hot! Use a utensil.
Transfer pork chops to empty side of baking sheet, seared side up. Top evenly with apple butter, then cheese. Reserve pan; no need to wipe clean.
[PIC: Brussels on side, chops on the other, butter on, cheese being put on]
Finish the Brussels and Pork Chops
Roast Brussels and pork chops in hot oven until Brussels are golden brown and fork-tender and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
While Brussels and pork roasts, make cider glaze.
[PIC: Brussels and pork full cooked on baking sheet]
Make CIder Glaze and Finish Dish
Return pan used to cook chops to medium-high heat. Add apple cider vinegar, chicken demi-glace, and butter to hot pan. Stir constantly until melted and smooth, 1-3 minutes.
Remove from burner and season with a pinch of salt and pepper.
Plate dish as pictured on front of card, topping sauce with pork chops. Bon appétit
[PIC: Cider glaze in pan, all melty and combined]
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.