Meal Kit
Balsamic and Fig-Glazed Pork Chop
with goat cheese mashed potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Pork Chops
- 2 Tbsp. Fig Spread
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1 oz. Goat Cheese
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0.9 oz. Butter
- ½ fl. oz. Balsamic Glaze
- 6 Chive Sprigs
- 1 tsp. Garlic Salt
- ½ tsp. Garlic and Parsley Seasoning
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.
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Nutrition (per serving)
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Calories670
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Carbohydrates62g
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Net Carbs59g
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Fat28g
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Protein45g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
Before You Cook
Cooking Guidelines
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
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Make the Mashed Potatoes
Peel and cut potatoes into large chunks.
Bring a medium pot with potato chunks covered by water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add cheese, 2/3 the butter (reserve remaining for sauce), garlic salt, and 2 Tbsp. reserved potato cooking water. Mash until combined and smooth. If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.While potatoes boil, continue recipe. -
2 Prepare the Ingredients
Mince chives.
Pat pork chops dry and season both sides with garlic and parsley seasoning and a pinch of salt. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Transfer to a plate and tent with foil. Rest, 3 minutes.Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook pork chops to medium-low heat. Add remaining butter, balsamic glaze, fig spread, and a pinch of salt and pepper to hot pan. Stir until combined and butter is melted, 30-60 seconds.
Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce and garnishing mashed potatoes with chives. Bon appétit!
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