Express
Bruschetta Pork Chops
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 5 oz. Baby Spinach
- 1 Roma Tomato
- 1 Shallot
- 1½ oz. Balsamic Vinaigrette
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1 oz. Shredded Mozzarella
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1 oz. Shaved Parmesan
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½ oz. Crispy Garlic
- ½ fl. oz. Basil Oil
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.
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Nutrition (per serving) 4PX7ye3m
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Calories590
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Carbohydrates13g
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Net Carbs10g
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Fat37g
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Protein47g
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Sodium880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
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
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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 1/4" 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.
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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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