Cheddar Pork Chop

with chive crema and spicy carrots

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 4 days

Contains: Milk, Wheat

Carb Conscious
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 you!
A note about serious food allergies

What do we have here? A tender pork chop coated with melted cheddar for an extra delicious and juicy bite. And what makes it even more special is the salty and creamy chive crema on top and the tasty side of spicy and tender carrots.

In Your Box (serves 2)

  • 16 oz. Carrot
  • 12 oz. Boneless Pork Chops
  • Info
    2 oz. Crème Fraîche
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    ½ oz. Crispy Fried Onions
  • Info
    ⅓ oz. Butter
  • 6 Chive Sprigs
  • 2 tsp. Garlic Pepper
  • 1 tsp. Sugar
  • ¼ tsp. Red Pepper Flakes

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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

Customize It Instructions

  • If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon, sirloin steaks, or NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Cook the Carrots

    Peel, trim, and cut carrots into 1/4" slices on an angle.

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots, 1/4 tsp. salt, and half the garlic pepper (reserve remaining for crema) to hot pan and stir occasionally until carrots start to soften, 2-3 minutes.

    Reduce heat to medium. Stir in 1/4 cup water and sugar. Cover and stir occasionally until tender and liquid is mostly evaporated, 6-8 minutes.

    Remove from burner. Stir in butter and half the red pepper flakes (to taste; remaining is yours to use as you please!) until melted and combined.

    While carrots cook, continue recipe.

  2. 2

    Prepare the Ingredients

    Mince chives.

    Pat pork chops dry and season both sides with a pinch of salt and pepper.

  3. 3

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

    Remove from burner. Top pork chops with cheese and cover. Rest, 3 minutes.

    While pork rests, continue recipe.

  4. 4

    Make Crema and Finish Dish

    In a mixing bowl, combine crème fraîche, chives, remaining garlic pepper, and a pinch of salt.

    Plate dish as pictured on front of card, topping pork chop with crema and garnishing carrots with crispy onions. Bon appétit!

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