Meal Kit
Apple Butter and White Cheddar Boneless Pork Chop with Cider Glaze
with roasted shallot Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Rachel Post
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Brussels Sprouts
- 2 fl. oz. Apple Cider Vinegar
- 1 Shallot
- 1 oz. Apple Butter
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1 oz. Shredded White Cheddar Cheese
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- 1 tsp. Seasoned Salt Blend
- ½ tsp. Garlic Pepper
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.
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Nutrition (per serving)
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Calories590
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Carbohydrates25g
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Net Carbs19g
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Fat35g
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Protein46g
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Sodium1390mg
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
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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 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 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 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 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 0.5 oz honey
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