Meal Kit
Balsamic Fig Pork Chop
with goat cheese mashed potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Pork Chops
- 2 Tbsp. Fig Spread
- 1 oz. Goat Cheese
- 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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Calories590
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Carbohydrates62g
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Net Carbs58g
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Fat17g
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Protein45g
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Sodium1210mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- Butter
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Potato Masher
- 1 Plate
- 1 Peeler
- 1 Colander/Strainer
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 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/strainer and return to pot.Add cheese, 1 Tbsp. softened salted butter, 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 1 Tbsp. softened salted 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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