Apricot-Mustard Glazed Bone-In Pork Chop

with cheddar hazelnut broccoli

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
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)

  • Info
    ½ oz. Hazelnut Pieces
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 1 tsp. Grainy Mustard
  • 16 oz. Bone-in Pork Chops
  • 12 oz. Broccoli Florets
  • ½ oz. Apricot Preserves

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
    628
  • Carbohydrates
    15g
  • Fat
    41g
  • Protein
    50g
  • Sodium
    938mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • 1

    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

  • 2

    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.

  • 3

    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

  • 4

    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

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce over pork chops. Bon appétit!

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