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
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.
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
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
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.
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.
Prepare the Ingredients
Pat pork chops dry and season both sides with a pinch of salt and pepper.
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.
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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.