All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Bruschetta, that mix of basil and tomato, is lovely everywhere, on bread or even just on a fork, but it's extra lovely on a pork chop, where the succulent meatiness melds like it was born to. We add to perfection with a bit of the sweet balsamic glaze, and a dash of heat with the red pepper flakes. Lovely here, there, and everywhere.
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
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.
Core tomato and cut into 1/2" dice.Pat pork chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Sear Pork Chops and Make Bruschetta
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan. Cook until golden brown, 1-2 minutes per side.Remove from burner.While pork chops cook, mix tomato, pesto, and 1/4 tsp. salt in a mixing bowl until thoroughly combined.
Finish the Pork Chops
Transfer pork chops to prepared baking sheet. Top chops evenly with bruschetta, then Parmesan. Wipe pan clean and reserve.
Roast in hot oven until Parmesan is a golden-brown and chops reach a minimum internal temperature of 145 degrees, 4-6 minutes.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from oven. Rest, 3 minutes.While chops roast, cook broccoli.
Cook the Broccoli
Return pan used to cook pork chops to medium heat and add 1 tsp. olive oil. Add broccoli, 1/4 cup water, a pinch of salt, and garlic salt to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes.
Uncover, and stir occasionally until tender, 2-3 minutes.Remove from burner. Top evenly with shredded mozzarella. Let cheese melt, 3 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping pork chops with balsamic glaze and broccoli with red pepper flakes (to taste). Bon appétit!
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