Meal Kit
Balsamic-Fig Pork Chop
with Parmesan asparagus
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
The sharp acid of the balsamic and deep sweetness of fig (it’s a learned, multiple post-grad degree sweetness, not a sweetness that watches reality television) are a culinary melding of masters here, adorning their best vehicle, succulent pork. You'll luxuriate in the amazing flavors, that you'll put together yourself, and find your plate clean before you head off to watch The Bach--- we mean PBS!
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Asparagus
- 1 Tbsp. Fig Spread
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½ oz. Shaved Parmesan
- ½ oz. Balsamic Vinegar
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2 tsp. Chicken Demi-Glace Concentrate
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⅓ oz. Butter
- 2 tsp. Savory 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) 4qY0rpPM
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Calories490
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Carbohydrates20g
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Net Carbs15g
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Fat27g
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Protein44g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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, follow same instructions as pork chops in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, pat dry, halve, and season both sides with seasoning blend and a pinch of salt and pepper. Follow same instructions as pork chops in Step 3, cooking until fish reaches minimum internal temperature, 3-4 minutes per side.
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If using NY strip steak, follow same instructions as pork chops in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim woody ends off asparagus.
Combine balsamic vinegar, demi-glace, fig spread, and 1/4 cup water in a mixing bowl. Set aside.Pat pork chops dry, and season both sides with half the seasoning blend (reserve remaining for asparagus) and a pinch of salt and pepper. -
2 Roast the Asparagus
Place asparagus on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and remaining seasoning blend. Roll asparagus until coated.
Spread into a single layer and roast in hot oven until tender, 10-12 minutes.If asparagus is thinner than a pencil, check for doneness sooner.While asparagus roasts, cook pork chops. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.Pork chop thickness can vary; if you receive a thinner pork chop, we recommend checking for doneness sooner.Remove pork chops to a plate and rest, 3 minutes. Keep pan over medium heat. -
4 Make the Sauce
Add balsamic-fig mixture to hot pan and bring to a simmer.
Once simmering, stir constantly until thickened slightly, 2-3 minutes.Remove from burner. Stir in butter and a pinch of salt and pepper until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, spooning sauce over pork and garnishing asparagus with cheese. Bon appétit!
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