Bone-In Pork Chop with Creamy Shallot Demi-Glace

and Asiago roasted cauliflower

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 16 oz. Bone-in Pork Chops
  • Info
    1 oz. Shredded Asiago Cheese
  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 1 tsp. Meatloaf Seasoning
  • Info
    1 oz. Sour Cream
  • 1 Shallot
  • 12 oz. Cauliflower Florets
  • Info
    ½ oz. Shaved Parmesan
  • Info
    2 tsp. Chicken Demi-Glace

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)

  • Calories
    686
  • Carbohydrates
    18g
  • Fat
    44g
  • Protein
    51g
  • Sodium
    1315mg

Recipe Steps

You Will Need

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

Before You Cook

  • 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 ¼ 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, ¼ 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 ¼ 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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