Bone-in Pork Chop with Candied Walnut Butter

and Parmesan-roasted acorn squash

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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A note about serious food allergies

Imagine chatting with your friends after you cook this one up: “What did you make for dinner tonight?” “Oh, I candied walnuts and made a butter with them.” Your buddies will be impressed, jealous, and inviting themselves over to your place to see you work your magic. But it's no magic! Or maybe it is… how else can the roasted squash sprinkled with Parmesan be so delectable? Or those bone-in pork chops be so succulent? Forget your friends; keep this mystery for yourself.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 1 Acorn Squash
  • Info
    ½ oz. Walnut Halves
  • ¼ oz. Parsley
  • 2 Bone-in Pork Chops
  • Info
    ½ oz. Grated Parmesan Cheese
  • 1 tsp. Cracked Black Pepper
  • 2 tsp. Sugar
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Non-Stick Pan
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Carefully cut acorn squash in half from pole to pole. Use a spoon to scoop out strings and seeds. Cut halves into ½" slices. Coarsely chop walnuts. Stem and mince parsley. Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Squash

    Roast the Squash

    Place squash slices on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with ¼ tsp. salt. Toss to combine and spread into a single layer. Sprinkle squash with Parmesan and roast until tender and lightly browned, 20-25 minutes. Remove from oven and sprinkle with cracked black pepper. While squash roasts, make candied walnuts.

  • Step 3 - Make the Candied Walnuts

    Make the Candied Walnuts

    Place a small non-stick pan over medium heat. Add sugar and 2 Tbsp. water to hot pan and stir to dissolve. Add walnuts and stir constantly until water has evaporated and walnuts are shiny and sticky, 2-3 minutes. Transfer to a plate or cutting board and cool 5 minutes. When walnuts are cool enough to handle, break into small pieces.

  • Step 4 - Cook the Pork Chops

    Cook the Pork Chops

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan. Cook until well-browned and chops reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove from pan and rest 5 minutes before serving.

  • Step 5 - Make the Candied Walnut Butter

    Make the Candied Walnut Butter

    In a mixing bowl, stir softened butter, candied walnuts, and half the parsley (reserve remaining for garnish) until well-combined. Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appétit!