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
A note about serious food allergies
What's the flavor of winter? Not the flavor snow, ice, or even candy canes. (Well, maybe candy canes.) Actually, the flavors of the coldest of seasons are actually this meal: a vegetable side of apples and Brussels sprouts, flavored with green onions and garlic and meaty, delectable pork chop with a mustard butter topping that'll make you smack, then lick your lips in joy. What does winter taste like? This meal. (And candy canes.)
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
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
Prepare the Ingredients
Quarter apple and remove core. Cut into ½" dice.
Trim stems off Brussels sprouts and slice thinly.
Thinly slice green onions on an angle. Measure out 2 tsp. green onions and coarsely mince.
Pat pork chops dry, and season both sides with pot roast seasoning, ¼ tsp. salt, and a pinch of pepper.
Make the Grainy Mustard Butter
Combine softened butter, mustard, and minced green onion in a mixing bowl. Set aside.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork chops to hot pan. Cook until pork chops are golden brown and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove pork chops to plate, tent with foil, and rest at least 5 minutes.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook pork chops to medium-high heat.
Add 1 tsp. olive oil. Add apples, Brussels sprouts, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred, 3-4 minutes.
Add remaining green onions and garlic and stir to combine. Stir until tender, 1-2 minutes.
Finish the Dish
Plate the dish as pictured on front of card, garnishing vegetables with Parmesan and pork chops with grainy mustard butter. Bon appétit!
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