Express
Cheddar Pork Chop
with chive crema and spicy carrots
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
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
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2 oz. Creme Fraiche
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1 oz. Shredded Cheddar Cheese
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½ oz. Crispy Fried Onions
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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.
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Nutrition (per serving)
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Calories620
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Carbohydrates28g
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Net Carbs22g
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Fat37g
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Protein43g
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Sodium1220mg
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
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If using chicken breasts, follow same instructions as pork chops in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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 Prepare the Ingredients
Mince chives.
Pat pork chops dry and season both sides with a pinch of salt and pepper. -
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 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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