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
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.
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
Peel, trim, and cut carrot into ½" slices art an angle.
Peel and halve shallots. Cut into ½" rounds.
Stem two thyme sprigs and coarsely chop. Halve one sprig.
Pat pork chops dry.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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