Bone-In Pork Chop with Raspberry-Chipotle Sauce

and caramelized shallot mashed potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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

Raspberries are for baby's tummies and sherbet… they aren't for dinner. Or are they? Unravel the mysteries of this fruit you thought you knew so well, a hidden savory component in disguise. For when raspberry combines with zesty chipotle flavors and tangy mustard, all sorts of masks and personas fade away and we see the raspberry for what it is: scrumptious.

In Your Box (serves 2)

  • ½ tsp. Garlic Salt
  • 1 tsp. Pot Roast Seasoning
  • 2 Zucchini
  • Info
    1 oz. Sour Cream
  • ½ oz. Dijon Mustard
  • 2 fl. oz. Roasted Chipotle and Raspberry Sauce
  • 16 oz. Bone-in Pork Chops
  • 1 Shallot
  • 12 oz. Yukon Potatoes
  • Info
    1 oz. Shredded Asiago Cheese

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
    834
  • Carbohydrates
    60g
  • Fat
    46g
  • Protein
    50g
  • Sodium
    1746mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Cook the Potatoes

    Cut potatoes into 1" dice. Bring a medium pot with potatoes covered by water to a boil. Once water is boiling, cook until fork-tender, 10-12 minutes. Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot. Cover and set aside. While potatoes cook, prepare ingredients.

  • 2

    Prepare Ingredients and Roast Zucchini

    Peel and halve shallot. Slice into thin strips. Trim zucchini ends and cut into ¼" slices on an angle. Pat pork chops dry, and season both sides with ¼ tsp. salt. Place zucchini on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, and ¼ tsp. salt. Spread into a single layer and roast in a hot oven until tender, 14-16 minutes. While zucchini roasts, prepare shallot.

  • 3

    Caramelize Shallot and Mash Potato

    Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add shallot to hot pan. Stir occasionally until caramelized, 5-7 minutes. Transfer shallot to pot with potatoes and add half the reserved potato cooking water, sour cream, cheese, and garlic salt. Mash until smooth. If dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. Reserve pan; no need to wipe clean.

  • 4

    Cook the Pork Chops

    Return pan used to cook shallots to medium-high heat and add 1 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. While pork cooks, make sauce.

  • 5

    Make Sauce and Finish Dish

    In a mixing bowl, combine chipotle-raspberry sauce and Dijon. If mashed potatoes have cooled, return pot to medium heat and stir in warm water, 1 Tbsp. at a time, until desired temperature and consistency is reached. Plate dish as pictured on front of card, pouring sauce over pork. Bon appétit!

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