Meal Kit
Bone-In Pork Chop with Creamy Shallot Demi-Glace
and Asiago roasted cauliflower
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 12 oz. Cauliflower Florets
- 1 Shallot
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1 oz. Shredded Asiago Cheese
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1 oz. Sour Cream
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½ oz. Shaved Parmesan
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2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Parsley
- 2 Garlic Cloves
- 1 tsp. Meatloaf Seasoning
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) WPeMo6Pk
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Calories570
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Carbohydrates18g
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Net Carbs14g
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Fat28g
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Protein60g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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
Stem and coarsely chop parsley.
Peel and halve shallot. Slice thinly.Cut cauliflower florets into bite-sized pieces.Mince garlic.Pat pork dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Cauliflower
Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into cauliflower.
Spread into a single layer on one half of baking sheet (leave room for pork). Top evenly with Asiago. Roast in hot oven until cauliflower has softened and cheese starts to brown, 10-12 minutes. Cauliflower will finish cooking in a later step.Remove from oven. -
3 Cook Pork and Finish Cauliflower
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork to hot pan and cook until golden brown, 2-3 minutes per side.
Transfer to empty half of prepared baking sheet.Roast in hot oven until cauliflower is tender and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.Reserve pan; no need to wipe clean.While cauliflower and pork roast, make sauce. -
4 Make the Sauce
Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until softened, 2-3 minutes.
Add garlic and stir constantly until aromatic, 30-60 seconds.Stir in 1/4 cup water and demi-glace until combined. Bring to a simmer. Once simmering, stir often until sauce thickens slightly, 2-4 minutes.Remove from burner and stir in sour cream. Season with a pinch of salt and pepper. -
5 Finish the Dish
Plate dish as pictured on front of card, spooning sauce over pork and garnishing with Parmesan. Garnish entire dish with parsley. Bon appétit!
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