Meal Kit
Bone-In Pork Chop with Bleu Cheese Polenta
with broccolini
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under 35g net carbs
Chef
Jimmy Madla
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 6 oz. Broccoli
- ½ cup Quick-Cooking Polenta
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1 oz. Blue Cheese Crumbles
- ⅔ fl. oz. Balsamic Glaze
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⅗ oz. Butter
- 2 tsp. Italian Seasoning Blend
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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Calories560
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Carbohydrates39g
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Net Carbs37g
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Fat19g
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Protein58g
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Sodium380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium 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
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1 Prepare the Ingredients
Trim ends from broccolini and cut into 1 1/2" pieces. Rinse pork chops, pat dry, and season on both sides with Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper.
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2 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.
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3 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.
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4 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 2/3 tsp. salt, 1/4 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.
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5 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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