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
Warm spices, fruit, and the perfect balance of sweet and tart make chutney one of the best accompaniments for summertime meats. And when the meat in question is our lean and juicy pork chops, you have a real winner. Classic green beans sprinkled with toasted sliced almonds round out this new favorite.
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
Halve and peel onion. Cut halves into ¼” dice. Core apple and cut into ½" dice. Trim ends off green beans. Stem and coarsely chop parsley. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Toast the Almonds
Heat a medium non-stick pan over medium heat. Add almonds to pan and carefully toast 3-4 minutes, or until aromatic and beginning to turn brown.
Cook the Green Beans
Add green beans to pot of boiling water and cook 5-6 minutes, or until bright green and fork tender. Drain in colander and return green beans to pot. Add 2 tsp. olive oil and toasted almonds. Cook on low 1-2 minutes, or until green beans are coated in oil and warm throughout. Season with a pinch of salt and pepper. Remove from burner, cover, and set aside.
Prepare the Chutney
Place pan from cooking almonds over medium heat with 2 tsp. olive oil. Add ½ cup onion and apples and cook 3-4 minutes, or until apples begin to brown. Add brown sugar and cinnamon. Cook 2-3 minutes, or until brown sugar starts to caramelize on apples. Add apple cider vinegar, half the parsley (reserve remaining for garnish), and cranberries. Cook 1-2 more minutes, or until vinegar is absorbed. Season with a pinch of salt. Remove to a plate and wipe pan clean. You'll likely have leftover onion that can be saved for another use!
Cook the Pork Chops
Return pan used for chutney and 2 tsp. olive oil to medium-high heat. Add pork chops to hot pan and cook 4-5 minutes per side, or until golden brown and chops reach a minimum internal temperature of 145 degrees. Remove from pan and let chops rest 5 minutes before serving.
Plate the Dish
Serve green beans on side of plate. Lay pork chop against green beans. Spoon caramelized apple chutney around pork chop and garnish with remaining parsley.
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