Meal Kit

Balsamic-Fig Pork Chop

with Parmesan asparagus

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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. Asparagus
  • 12 oz. Boneless Pork Chops
  • 1 Tbsp. Fig Spread
  • Info
    ½ oz. Shredded Parmesan Cheese
  • ½ oz. Balsamic Vinegar
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    ⅓ oz. Butter
  • 2 tsp. Savory Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • 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.

  • If using NY strip steak, follow same instructions as pork chops in Steps 1 and 3, cooking until steaks reach 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.

  1. 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. 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. 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, 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. 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. 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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