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
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Peel and halve shallot. Cut into ¼" slices.
Stem and coarsely chop thyme.
Pat pork chops dry and season both sides with a pinch of salt and pepper.
Pic: broccoli, shallot, thyme
Roast the Vegetables
Place broccoli and shallot on prepared baking sheet and add 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil into vegetables and spread into a single layer.
Roast in hot oven until broccoli is tender?, 11-13 minutes.
Remove baking sheet from oven and carefully top vegetables with cheese. Roast again until cheese is melted, 4-6 minutes.
Top vegetables with hazelnuts.
While vegetables roast, make sauce.
Make the Sauce
In a mixing bowl, combine apricot preserves, mustard, thyme, and a pinch of salt and pepper. Set aside.
Pic: sauce in bowl
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Pic: pork chops in pan
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over pork chops. Bon appétit!
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