Express
Bayou Blast Pork Chop
with buttery green beans and potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 24 oz. Boneless Pork Chops
- 24 oz. Yukon Potatoes
- 8 oz. Green Beans
- 4 oz. Mixed Diced Peppers
- 1½ oz. Roasted Garlic & Herb Butter
- 1 oz. Butter
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Cornstarch
- 2 tsp. Blackening Seasoning
- 1 tsp. Garlic Salt
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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Calories610
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Carbohydrates39g
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Net Carbs34g
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Fat32g
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Protein42g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
- 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 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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1 Prepare the Ingredients
Quarter potatoes (cut into sixths if larger than a ping-pong ball).
Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.While potatoes microwave, trim green beans, if necessary.Pat pork chops dry. Season both sides with half the blackening seasoning (reserve remaining for sauce) and a pinch of salt. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans and a pinch of salt to hot pan. Stir occasionally until slightly tender, 3-5 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Add potatoes, 2 tsp. olive oil, garlic salt, and a pinch of pepper. Stir occasionally until vegetables are browned, 8-10 minutes.Remove from burner. Stir in softened plain butter until melted and combined.While vegetables cook, continue recipe. -
3 Cook the Pork Chops and Peppers
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add pork chops and peppers to hot pan. Cook undisturbed until golden-brown, 3-4 minutes.Flip pork and cover. Stir occasionally until peppers are tender and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Uncover and transfer pork to a plate. Rest, 3 minutes.Keep peppers in pan. Reduce heat to medium. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine cornstarch and 2 Tbsp. water.
Add 1/2 cup water, cornstarch mixture, and a pinch of salt and pepper to hot pan. Stir to combine and bring to a simmer.Once simmering, stir in chicken base and remaining blackening seasoning until sauce is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner and stir in softened roasted garlic & herb butter until combined.Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!
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