Bone-In Pork Chop with Maple Butter

with roasted carrots and broccoli mash

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

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

If you could shrink the state of Vermont down to your dinner plate, it would probably look something like this dish. All the rich flavors of the Northeast come together in beautiful harmony when you pan-roast a savory, on-the-bone pork chop and top it off with a sweet maple butter. When it's served alongside mashed broccoli and roasted carrots, you've got all the makings of a delicious, stick-to-your-ribs meal. Oh, did we mention that it's healthy, too?

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 3 Thyme Sprigs
  • 2 Garlic Cloves
  • 8 oz. Carrot
  • 16 oz. Bone-in Pork Chops
  • 0.96 fl. oz. Pure Maple Syrup
  • 8 oz. Broccoli Florets
  • Info
    1 oz. Sour Cream
  • Info
    ½ oz. Grated Parmesan

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
    619
  • Carbohydrates
    20g
  • Fat
    37g
  • Protein
    47g
  • Sodium
    1538mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" slices on an angle. Stem thyme. Mince garlic. Pat pork chops dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 2

    Roast the Carrot Slices

    Place carrot slices, thyme (reserve a pinch for butter), and half the garlic (reserve remaining for broccoli mash) on prepared baking sheet. Toss with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until tender and lightly caramelized, 18-20 minutes. While carrot roasts, make maple butter.

  • 3

    Make the Maple Butter

    Combine softened butter, half the syrup, and reserved thyme in a mixing bowl until incorporated. Taste, and add more syrup as desired. Divide maple butter equally in half and form each half into two disks. Cover with plastic wrap and refrigerate until plating.

  • 4

    Make the Broccoli Mash

    Add broccoli to boiling water and cook until bright green and very tender, 3-5 minutes. Thoroughly drain broccoli in a colander and return to pot. Drain as much water as possible. Add sour cream, Parmesan, and remaining garlic. Mash into a coarse consistency. Season with ¼ tsp. salt and a pinch of pepper. Cover and set aside.

  • 5

    Cook the Pork Chops

    Heat ½ tsp. olive oil in a medium non-stick pan over medium-high heat. Add pork chops to hot pan and cook until well-browned and pork reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove from burner, remove chops to a plate, and rest at least 3 minutes. Plate dish as pictured on front of card, placing maple butter on pork chop. Bon appétit!

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