Meal Kit

Blue Cheese and Smoked Almond Pork Chop

with honey-roasted carrots and chives

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Milk, Soy

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 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

Simple flavors that all work in tasty harmony? Yes, please! A tender 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!)

In Your Box (serves 2)

  • 16 oz. Carrot
  • 12 oz. Boneless Pork Chops
  • 1 fl. oz. Honey
  • Info
    1 oz. Blue Cheese Crumbles
  • Info
    ½ oz. Smoked Almonds
  • 6 Chives

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
    520
  • Carbohydrates
    32g
  • Fat
    25g
  • Protein
    42g
  • Sodium
    1390mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe 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

Customize It Instructions

  • If using NY strip steak, follow same instructions as pork chops in Steps 2, 3, and 4, searing until browned on one side, 2-3 minutes, then flipping, adding topping, and roasting until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, follow same instructions as pork chops in Steps 2, 3, and 4, searing until browned on one side, 2-3 minutes, then flipping, adding topping, and roasting until chicken reaches minimum internal temperature, 8-10 minutes.

  1. 1

    Roast the Carrot

    Peel, trim, and cut carrot into french-fry-sized sticks.

    Place carrot sticks on prepared baking sheet and toss with 1 tsp. olive oil and 1/2 tsp. salt. Massage oil and salt into carrot, then drizzle with honey.

    Spread into a single layer and roast in hot oven until very tender and lightly charred, 25-30 minutes.

    While carrot sticks roast, prepare ingredients and make topping.

  2. 2

    Prepare Ingredients and Make Topping

    Coarsely chop almonds.

    Mince chives.

    Combine blue cheese, almonds, half the chives (reserve remaining for garnish), and 1/4 tsp. salt in a mixing bowl. Set aside.

    Pat pork chops dry, and season both sides with a pinch of salt and pepper.

  3. 3

    Sear the Pork Chops

    Place a medium oven-safe non-stick pan over medium-high heat.

    Add 1 tsp. olive oil and pork chops to hot pan. Cook until well-browned, 1-2 minutes on one side.

  4. 4

    Roast the Pork Chops

    Flip pork chops, and add topping evenly.

    Place pan in hot oven and roast until cheese melts and pork chops reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    Pork chop thickness may vary. If you receive a thinner pork chop, check for doneness sooner.

    Carefully, remove pan from oven. Transfer chops to a plate and rest, at least 5 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with remaining chives. Bon appétit!

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