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
Before You Cook
Cook the Pork Chops
Pat pork chops dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 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.
Top with mozzarella. Remove from burner and cover.
While pork chops cook, make topping.
Make the Topping
Core tomato and cut into ¼" dice.
Peel and halve shallot. Slice thinly.
In a mixing bowl, combine half the shallot (reserve remaining for salad), tomato, basil oil, and a pinch of salt and pepper. Set aside.
Make the Salad
In another mixing bowl, combine spinach, vinaigrette, and remaining shallot. Top with crispy garlic.
Finish the Dish
Plate dish as pictured on front of card, topping pork chops with topping, and garnishing pork chops and salad with Parmesan. Bon appétit!
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