Meal Kit

Balsamic-Fig Pork Chops

with Parmesan asparagus

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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)

  • 2 tsp. Savory Seasoning
  • 12 oz. Boneless Pork Chops
  • Info
    1 oz. Shaved Parmesan
  • Info
    ⅓ oz. Butter
  • 1 oz. Balsamic Vinegar
  • Info
    2 tsp. Chicken Demi-Glace
  • 2 tsp. Fig Preserves
  • 1 tsp. Sugar
  • 12 oz. Asparagus

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
  • 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 NY strip steak or chicken breasts, follow same instructions. If using salmon fillets, season flesh side only.

  • If using NY strip steak or chicken breasts, follow same instructions, searing 2-3 minutes per side. If using salmon fillets, follow same instructions, searing 2-4 minutes on one side.

  • If using NY strip steak or salmon, follow same instructions and roast in hot oven until protein reaches a minimum internal temperature of 145 degrees, 12-14 minutes for NY Strip, 7-10 minutes for salmon. If using chicken, follow same instructions and roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. If asparagus needs more time, remove protein from baking sheet and roast, 3-6 minutes.

  • Halve NY Strip to serve.

  1. 1

    Prepare the Ingredients

    Trim woody ends off asparagus. In a mixing bowl, combine balsamic vinegar, sugar, demi-glace, fig preserves, and ¼ cup water until sugar dissolves. Set aside. Pat pork dry, and season both sides with half the seasoning blend and a pinch of salt and pepper.

    [NEW PHOTO w/ pork chops]

  2. 2

    Roast the Asparagus

    Toss asparagus with 2 tsp. olive oil, ¼ tsp. *salt and remaining seasoning blend on prepared baking sheet. Massage oil and seasoning into asparagus. Spread into a single layer and roast in hot oven until tender, 10-12 minutes. While asparagus roasts, cook pork.

    [NEW PHOTO w/ asparagus]

  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, 5-7 minutes per side. Remove pork chops to a plate. Keep pan over medium heat. While pork rests, make sauce.

    [cooked pork chops - can be photo library]

  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 and stir in butter until combined. Season with a pinch of salt and pepper.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce over pork and garnishing asparagus with Parmesan. Bon appétit!

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