Meal Kit

Apple Butter and White Cheddar Boneless Pork Chop with Cider Glaze

with roasted shallot Brussels sprouts

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 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

    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.

  2. 2

    Roast the Vegetables

    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 vegetables. Spread into a single layer and place Brussels sprouts cut side down. Roast in hot oven until tender and beginning to brown, 8-10 minutes. While Brussels sprouts roast, sear pork chops.

  3. 3

    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 on one side, 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.

  4. 4

    Finish the Vegetables and Pork Chops

    Roast vegetables and pork chops in hot oven until Brussels sprouts are golden brown and fork-tender and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes. Carefully remove from oven. Rest, 3 minutes. While vegetables and pork roast, make cider glaze.

  5. 5

    Make Cider Glaze and Finish Dish

    Return pan used to sear pork to medium-high heat. Add apple cider vinegar, 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 glaze with pork chops. Bon appétit! Rachel to test: swap demi for 0½ oz honey

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