Autumn Pan Roasted Bone-In Pork Chop

With Autumn Rub, Buttered Fingerling Potatoes, and Roasted Wild Mushrooms

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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

We start with the finest, juiciest bone-in pork chops and coat them with our exclusive Home Chef Autumn Rub, infused with freshly cracked cloves, cinnamon, a touch of sweet brown sugar, and a little ginger. Then we pan-roast the chops so they're tender and pair them with luscious buttered fingerling potatoes and an early wild mushroom medley. The result is unmistakably seasonal - savory, with a touch of spice, and endlessly satisfying.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • ½ oz Flat Leaf Parsley
  • 4 oz. Wild Mushrooms
  • 6 oz. Fingerling Potatoes
  • Info
    1⅕ oz. Butter
  • 16 oz. Bone-in Pork Chop
  • 1 Tbsp. Autumn Spice Rub

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
    586
  • Carbohydrates
    16g
  • Fat
    36g
  • Protein
    41g
  • Sodium
    227mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Pot
  • 1 Wire-Mesh Strainer
  • 1 Large Pan
  • 1

    Prepare the Ingredients

    Preheat the oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Thinly slice garlic. Coarsely chop parsley. Slice wild mushrooms. Scrub fingerling potatoes.

  • 2

    Roast the Mushrooms

    Add sliced mushrooms to a mixing bowl. Add 1 Tbsp. olive oil and a pinch of salt and pepper and mix together with hands or a spatula to incorporate. Place on a baking sheet and roast in the oven for 7-10 minutes, or under golden brown and fork tender. Remove from oven and set aside.

  • 3

    Boil the Potatoes

    Bring a small pot with potatoes covered with water and a dash of salt to a boil. Cook until fork tender about 15 minutes. Drain and return potatoes to pot. Stir in butter, salt and pepper to taste, and sprinkle with chopped parsley. Cover and reserve.

  • 4

    Cook the Pork Chop

    Rinse pork chops and pat dry. Lightly coat chops with Autumn Spice Rub. Heat large pan over medium-high heat and cook chops on each side for 5-7 minutes, or until internal temperature reaches 145 degrees. Rest chops for a few minutes.

  • 5

    Plate the Dish

    Compose a pile of fingerling potatoes in the middle of the plate. Lay pork chop against the potatoes. Top with roasted wild mushrooms. Drizzle remaining garlic and parsley butter from potatoes over the dish.

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