Butter-Basted Pork Chop

with roasted carrots and spinach

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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

Psst… not feeling hungry? We know a sure-fire way to whet that appetite. Imagine the juiciest, most tender bone-in pork chop you can, the Platonic ideal of pork chops. Now, picture a combination of rich butter and herbaceous thyme melding with the pork juices, creating a savory flavor unique to itself. Feeling the rumbles yet? Final scene: You, armed with nothing more than a spoon and a desire, spooning the hot browned butter over the chop again and again, bringing more flavor with every move. Starving? Us, too. Better order this one quick.

In Your Box (serves 2)

  • 3 Thyme Sprigs
  • 12 oz. Carrot
  • 2 Shallots
  • 2 Garlic Cloves
  • 16 oz. Bone-in Pork Chops
  • 2 oz. Baby Spinach
  • Info
    ⅗ oz. Butter

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
    620
  • Carbohydrates
    24g
  • Fat
    37g
  • Protein
    43g
  • Sodium
    586mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½" slices art an angle. Peel and halve shallots. Cut into ½" rounds. Mince garlic. Stem two thyme sprigs and coarsely chop. Halve one sprig. Pat pork chops dry.

  • 2

    Roast the Vegetables

    Place carrot and shallots on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until carrots are tender, 15-18 minutes. Carefully add garlic and spinach to roasted vegetables. Toss to combine, then roast until spinach is wilted, 3-4 minutes. While vegetables roast, cook pork chops.

  • 3

    Cook the Pork Chops

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear undisturbed until browned, 3-4 minutes. Flip chops, reduce heat to medium, and add butter. Top pork chops with thyme sprigs. Spoon melted butter over pork chops occasionally until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. Careful! Pan and butter will be hot. If necessary, tilt pan slightly to pool liquid. Butter will brown as it cooks; if it starts to burn, reduce heat to medium-low. Remove pork chops to a plate, rest at least 3 minutes, then tent with foil. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Return pan used to sear pork chops to high heat and add ¼ cup water. Bring to a boil and swirl pan until sauce thickens, 1-2 minutes. Remove from burner and stir in chopped thyme and accumulated juices from resting pork.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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