Blue Cheese and Smoked Almond Pork Chop
with glazed 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
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
- 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) 4PXm6pqm
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick Pan
Before You Cook
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 chicken breasts, follow same instructions as pork chops in Steps 2, 3, and 4, searing on both sides, 2-4 minutes, adding topping, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.
If using sirloin steak, follow same instructions as pork chops in Steps 2, 3, and 4, searing on one side, 2-3 minutes, flipping, adding topping, then roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes.
If using ribeye, follow same instructions as pork chops in Steps 2, 3, and 4, searing on one side, 2-3 minutes, flipping, adding topping, then roasting until ribeye reaches minimum internal temperature, 12-14 minutes. Rest, 3 minutes. Halve to serve.
If using NY strip steak, follow same instructions as pork chops in Steps 2, 3, and 4, searing on one side, 2-3 minutes, flipping, adding topping, then roasting until steaks reach minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
Roast the Carrots
Peel, trim, and cut carrots into 1/2"-thick sticks.Place carrots on prepared baking sheet and top with 1 tsp. olive oil and 1/2 tsp. salt. Massage oil and salt into carrots, then drizzle with honey. Spread into a single layer.Roast in hot oven until very tender and lightly charred, 25-30 minutes.Carefully remove from oven.While carrots roast, continue recipe.
Prepare Ingredients and Make Topping
Coarsely chop almonds.Mince chives.Combine blue cheese (to taste), 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.
Sear the Pork Chops
Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan. Sear until well-browned, 1-2 minutes on one side.
Roast the Pork Chops
Flip pork chops and add topping evenly.Transfer pan to 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, we recommend checking for doneness sooner.Carefully remove from oven. Transfer pork chops to a plate. Rest, 5 minutes.Pan handle will be hot! Use an oven mitt.
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining chives. Bon appétit!
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