Express
Balsamic-Fig Glazed Pork Chop
with rosemary broccoli
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Broccoli Florets
- ⅗ oz. Butter
- ½ oz. Grated Parmesan Cheese
- ½ oz. Fig Preserves
- ½ oz. Balsamic Vinaigrette
- 1 Rosemary Sprig
- ½ tsp. Garlic Salt
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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Calories520
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Carbohydrates18g
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Net Carbs12g
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Fat31g
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Protein44g
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Sodium1080mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Stem and mince rosemary.Pat pork chops dry. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. -
2 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. 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 pork to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
3 Cook the Broccoli
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add garlic salt, a pinch of pepper, half the butter (reserve remaining for sauce), and 1/2 tsp. rosemary (to taste). Stir occasionally until butter is melted and broccoli is tender, 2-3 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook pork to medium-low heat.
Add fig preserves, balsamic vinaigrette, and remaining butter to hot pan. Stir occasionally until combined, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping pork chop with sauce. Garnish broccoli with cheese. Slice pork chop, if desired. Bon appétit!
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