Bruschetta Pork Chops

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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

In Your Box (serves 2)

  • 1½ oz. Balsamic Vinaigrette
  • 1 Roma Tomato
  • 5 oz. Baby Spinach
  • 1 Shallot
  • ½ fl. oz. Basil Oil
  • Info
    1 oz. Shaved Parmesan
  • Info
    1 oz. Shredded Mozzarella
  • Info
    ½ oz. Crispy Garlic
  • 12 oz. Boneless Pork Chops

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
    599
  • Carbohydrates
    13g
  • Fat
    37g
  • Protein
    47g
  • Sodium
    887mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    Make the Salad

    In another mixing bowl, combine spinach, vinaigrette, and remaining shallot. Top with crispy garlic.

  • 4

    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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