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
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
Large 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
Cut broccoli into bite-sized pieces.
Cut mushrooms into ¼" slices.
Pat pork chops dry, and season both sides with half the garlic salt (reserve remaining for tomato sauce).
Place panko on a plate and spread into an even layer. Transfer pork chops to plate and flip until pork chops are coated, pressing gently to adhere.
Fry the Pork Chops
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat. Add canola oil and let heat, 5 minutes.
After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Lay pork chops away from you in hot oil and flip every 3-5 minutes until golden brown and pork reaches a minimum internal temperature of 145 degrees, 10-14 minutes.
Transfer pork to towel-lined plate. Season both sides with ¼ tsp. salt. Rest, at least 5 minutes.
While pork cooks, cook vegetables.
Cook the Vegetables
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add broccoli and 2 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 4-5 minutes.
If pan is dry, add additional water, 1 tsp. at a time. Uncover, and stir occasionally until tender, 2-3 minutes.
Stir in mushrooms, ¼ tsp. salt, and a pinch of pepper. Cook until water is evaporated and mushrooms are golden brown, 3-5 minutes
Remove from burner and sprinkle with Parmesan.
Make the Tomato Sauce
Place a small pot over medium-low heat. Add tomatoes and ¼ cup water to hot pot. Bring to a simmer.
Once simmering, add remaining garlic salt and red pepper flakes (to taste). Simmer until sauce thickens slightly, 3-5 minutes.
Remove from burner and cover.
Finish the Dish
Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!
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