Bone-In Pork Chop with Hazelnut Gremolata

with roasted asparagus, yellow squash, and lemon-caper aioli

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Soy, Tree Nuts

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

Gremolata is fun to say and even more fun to eat. This combination of fresh parsley, lemon zest, and garlic is a classic accompaniment to Italian comfort dishes. We get a little nutty and add hazelnuts to this version. The light and fresh punch of the gremolata makes this a perfect warm-weather pork chop.

In Your Box (serves 2)

  • 1 Lemon
  • 6 Parsley Sprigs
  • ½ oz. Capers
  • 8 oz. Asparagus
  • 1 Yellow Squash
  • 16 oz. Bone-in Pork Chops
  • 4 oz. Grape Tomatoes
  • Info
    ½ oz. Hazelnuts
  • Info
    1½ oz. Mayonnaise

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
    645
  • Carbohydrates
    17g
  • Fat
    45g
  • Protein
    45g
  • Sodium
    435mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Small Bowls
  • 1 Large Oven-Safe Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Zest lemon, halve, and juice. Stem and mince parsley. Drain capers. Trim woody ends off asparagus. Trim yellow squash and slice into ½" rounds. Rinse pork chops, pat dry, and season with a pinch of salt and pepper.

  • 2

    Roast the Vegetables

    Place yellow squash and tomatoes together on one half of baking sheet. Add asparagus to second half. Drizzle vegetables with 1 tsp. olive oil and season with ½ tsp. salt and pepper. Toss to coat evenly and spread into a single layer. Roast 12-14 minutes, or until vegetables are lightly browned and tender.

  • 3

    Make the Gremolata

    Using the back of a heavy pan, coarsely crush hazelnuts. Stir parsley, half the lemon zest, and hazelnuts together in a small bowl. Set aside.

  • 4

    Cook the Pork Chops

    Place a large oven-safe pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan. Sear pork chop on one side 3-4 minutes, or until golden brown. Flip chops and place pan in oven. Roast 8-10 minutes, or until pork reaches a minimum internal temperature of 145 degrees. Remove from oven and immediately top with gremolata.

  • 5

    Make the Lemon-Caper Aioli

    While pork and vegetables cook, combine mayonnaise, capers, remaining lemon zest, 1 Tbsp. lemon juice, and a small pinch of salt and pepper in a small bowl.

  • 6

    Plate the Dish

    Divide yellow squash, tomatoes, and asparagus between two plates. Place pork chop up against vegetables and serve with lemon-caper aioli.

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