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
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
- Mediterranean
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Asparagus
- 0.88 oz. Balsamic Vinegar
- 1 Tbsp. Fig Spread
- ½ oz. Shredded Parmesan Cheese
- 2 tsp. Chicken Demi-Glace Concentrate
- 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)
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Calories530
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Carbohydrates22g
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Net Carbs18g
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Fat24g
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Protein44g
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Sodium1160mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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, 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
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 savory seasoning (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 savory seasoning. 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, continue recipe. -
3 Cook the Pork Chops
Skip the stovetop! After 10-12 minutes, carefully remove sheet from oven and push asparagus to one side. Add pork chops to empty side. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 12-14 minutes. Rest, 3 minutes.
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, 3-5 minutes per side.Pork chop thickness can vary; if you receive a thinner pork chop, we recommend checking for doneness sooner.Transfer pork chops to a plate. Rest, 3 minutes.Keep pan over medium heat. -
4 Make the Sauce
Skip the stovetop! Place balsamic fig-mixture in a microwave-safe bowl. Microwave uncovered until heated through, 3-5 minutes, stirring every 30 seconds. Carefully remove from microwave and stir in 1/2 Tbsp. butter and a pinch of salt and pepper until combined. Microwave again uncovered until slightly thickened, 20-30 seconds. Carefully remove from microwave and stir to combine.
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 1/2 Tbsp. 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 chop and garnishing asparagus with cheese. Bon appétit!
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