Apricot Mostarda Pork Chop with White Cheddar and Bacon Broccoli
Prep & Cook Time:10-15 min.
Cook Within:4 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
A note about serious food allergies
Combining apricot and mustard? It's not just something we made up in the Home Chef Test Kitchen after standing too close to the cleaning fluids. No, apricot mostarda is known well in the culinary world, and it coats this pork chop with something sweetly, tartly delicious.
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
Large 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
Customize It Instructions
If using chicken breasts, follow same instructions as pork in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using ribeye, follow same instructions as pork in Step 1, cooking undisturbed until browned and steaks reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
Cook the Pork
Pat pork chops dry, and season with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove from burner and tent with foil. Rest, 3 minutes.
While pork cooks, prepare ingredients.
Prepare Ingredients and Make Apricot Mostarda
Cut broccoli into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Combine apricot preserves, lemon juice, Dijon, and a pinch of salt in a mixing bowl. Set aside.
Cook the Broccoli
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, broccoli, white portions of green onions, 2 Tbsp. water, garlic salt, and a pinch of salt to hot pan.
Cover, and cook until water is almost completely evaporated, 4-5 minutes.
Uncover, and stir occasionally until tender, 3-4 minutes.
Remove from burner and top with cheese. Cover again until cheese is melted, 3-4 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping pork chops with apricot mostarda and broccoli with bacon and green portions of green onions. Bon appétit!
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