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
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 Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim ends from broccolini and cut into 1 ½" pieces. Rinse pork chops, pat dry, and season on both sides with Italian seasoning, ½ tsp. salt, and ¼ tsp. pepper.
Cook the Pork Chops
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and pork chops to hot pan and cook 4-6 minutes on each side, or until pork is golden brown and reaches a minimum internal temperature of 145 degrees. Transfer to a plate and cover with foil. Reserve pan; no need to wipe clean.
Cook the Broccolini
Place pan used to cook chops over medium heat. Add 1 tsp. olive oil and broccolini to hot pan and cook, stirring occasionally, 3-4 minutes, or until crisp tender.
Cook the Polenta
Add polenta to boiling water in a steady stream to avoid clumping. Stir until consistency is slightly thicker than pancake batter. Reduce heat to medium-low and cook 2 minutes. Stir in butter and half the bleu cheese. Season with ⅔ tsp. salt, ¼ tsp. pepper, and 1 Tbsp. olive oil. Remove from burner and keep covered. If grits begin to stiffen, just stir in water one Tbsp. at a time over medium heat until loosened.
Plate the Dish
Spoon grits on plate and top with broccolini. Place pork chop over top and garnish with remaining blue cheese and drizzle balsamic glaze over.
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