Meal Kit
Balsamic Glazed Pork Chop
with roasted onion, sautéed Brussels sprouts, and red bell pepper
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 8 oz. Brussels Sprouts
- 1 Yellow Onion
- 1 Red Bell Pepper
- 2 fl. oz. Balsamic Vinegar
- ½ fl. oz. Honey
- 2 tsp. Chicken Demi-Glace Concentrate
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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Calories450
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Carbohydrates35g
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Net Carbs28g
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Fat9g
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Protein55g
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Sodium290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
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
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1 Roast the Onions
Halve and peel onion. Slice halves into 1/4" strips. Place on half of prepared baking sheet. Drizzle with 1 tsp. olive oil and 1/4 tsp. salt. Toss to coat and spread into a single layer on their side. Roast until softened and partially browned, 12-15 minutes. Remove from oven, stir, and set aside. Onion will finish cooking in a later step. While onions roast, prepare ingredients.
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2 Prepare the Ingredients
Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Stem, seed, and cut red bell pepper into 1/2" dice. Rinse pork chops, pat dry and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Brush 1 Tbsp. balsamic vinegar (reserve remaining for glaze) on pork chops.
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3 Cook the Pork Chops
Place a large non-stick pan over medium heat. Add 1 tsp. olive oil and pork chops to hot pan. Cook until seared and lightly browned, 2 minutes per side. Remove from pan and place on other half of baking sheet. Reserve pan; no need to wipe clean. Roast until onions are caramelized and pork chops reach a minimum internal temperature of 145 degrees, 6-9 minutes. Remove from oven and rest pork chops 3 minutes. While pork chops roast, cook Brussels sprouts.
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4 Cook the Vegetables
Return pan used to cook pork chops to medium-high heat. Add 2 tsp. olive oil and Brussels sprouts to hot pan. Cook undisturbed 2 minutes. Reduce heat to medium and cook, stirring occasionally, 2 minutes. Add red bell pepper and cook until vegetables are tender and browned, 4-5 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper and remove from burner.
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5 Make the Glaze
Place a small pan over medium-high heat. Add remaining balsamic vinegar, honey, chicken demi-glace, and any accumulated juices from resting pork chops. Bring to a boil and reduce to a light syrup, 2-4 minutes. Remove from burner and cool 2 minutes.
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6 Plate the Dish
Place vegetables on plate. Serve pork chop in front of vegetables and onions around pork. Spoon balsamic glaze over pork chop.
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