All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
“A” is for apple... they taught all of us this in kindergarten, cementing in our young brains that apples come first. And why shouldn't they, especially the cider that comes from them, and especially when that cider glazes a scrumptious pork chop. We forget what “B” is for, but let's just say it's for Brussels, the perfect side with any pork chop. And “C”…. C is for the cider and the empty plate you'll “c” after you demolish this meal.
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 bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Make slurry by combining apple cider, honey, and cornstarch in a mixing bowl until cornstarch is dissolved.Pat pork chops dry, and season both sides with a pinch of salt and pepper.
Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Massage oil into Brussels, then spread into a single layer. Roast until slightly charred and tender, 18-24 minutes.While Brussels sprouts roast, cook chops.
Toast the Almonds
Place a medium non-stick pan over medium heat. Add sliced almonds to hot, dry pan and stir often until golden brown and fragrant, 1-3 minutes.
Remove almonds to a plate.Reserve pan; no need to wipe clean.
Cook the Pork Chops
Return pan used to toast almonds to medium heat and add 2 tsp. olive oil.
Place pork chops in hot pan and cook until chops reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.Remove chops to a plate.Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear chops to medium-high heat.
Stir slurry to reincorporate cornstarch. Add slurry to pan and bring to a boil. Once boiling, remove from burner.Plate dish as pictured on front of card. Bon appétit!
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