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
A note about serious food allergies
Simple flavors that all work in tasty harmony? Yes, please! A tender bone-in pork chop gets a major flavor-boost with a crust of blue cheese crumbles, smoked almonds, and fresh chives. Along with honey-roasted carrots, this dish strikes a perfect balance for an easy weeknight meal that's a major flavor overachiever. Tip: To peel the carrot with less effort, lay it down on your cutting board, peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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.
You Will Need
Medium Oven-Safe Pan
Before You Cook
Prepare the Ingredients
Peel, trim, and cut carrot into french-fry-sized sticks.
Coarsely chop smoked almonds.
Pat pork chops dry, and season both sides with a pinch of salt and pepper.
Roast the Carrot Sticks
Place carrot sticks on prepared baking sheet and toss with 1 tsp. olive oil and ½ tsp. salt. Massage oil onto carrots, then drizzle with honey.
Spread into a single layer and roast in hot oven until very tender and lightly charred, 25-30 minutes.
While carrots roast, make topping.
Prepare the Topping
Combine blue cheese, almonds, half the chives (reserve remaining for garnish), and ¼ tsp. salt in a mixing bowl. Set aside.
Sear the Pork Chops
Place a medium oven-safe pan over medium-high heat.
Add 1 tsp. olive oil and pork chops to hot pan and cook on one side until well-browned, 3-5 minutes.
Roast Pork Chops and Finish Dish
Flip pork chops, and spoon blue cheese-almond topping onto seared side. Place pan in hot oven and roast until cheese melts and pork chops reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Carefully, transfer chops to a plate and rest at least 5 minutes.
Plate dish as pictured on front of card, garnishing with remaining chives. Bon appétit!
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