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
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
Large 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
Crush crispy onions.
Coarsely chop cheese.
In a mixing bowl, combine crushed crispy onions and cheese. Set aside.
Quarter apple and remove core. Cut into ½" slices.
Pat pork medallions dry, and season both sides with seasoning blend.
Start the Pork Medallions
Place a large-non stick pan over medium-high heat and add 2 tsp. olive oil.
Add pork medallions to hot pan and sear until browned, 3-4 minutes on one side.
Finish Pork Medallions and Roast Apples
Transfer pork medallions, seared side up, to prepared baking sheet. Top evenly with cheese-onion mixture, pressing gently to adhere.
Place apples on empty half of baking sheet and toss with 2 tsp. olive oil. Spread into a single layer on their side.
Roast in hot oven until apples are slightly tender, topping is melted and crispy, and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
Remove from oven. Rest, 3 minutes.
While pork roasts, make dressing.
Make the Dressing
In another mixing bowl, combine vinegar, 2 Tbsp. olive oil, honey, and a pinch of salt and pepper.
Toss Salad and Finish Dish
Add spring mix, pecans, and apples to bowl with dressing and gently stir or toss to combine.
Plate dish as pictured on front of card. Bon appétit!
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