Meal Kit
Cherry Balsamic Pork Chop
with crispy goat cheese broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Cherry, the stuff of Neil Diamond songs and the pride of Traverse City, Michigan, shines here, with its subtle sweetness and wonderful flavor. It gets mixed with balsamic vinegar, so a bit more sweet and a whole lot more tang, and then placed on top of a succulent pork chop. They got the ways to groove us, cherries. (Sorry, Neil.)
In Your Box (serves 2)
- 12 oz. Broccoli Florets
- 12 oz. Boneless Pork Chops
- 1 oz. Balsamic Vinegar
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1 oz. Goat Cheese
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¼ cup Panko Breadcrumbs
- 0.7 oz. Sour Cherry Jam
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⅓ oz. Butter
- ½ tsp. Garlic Salt
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) yP5Ye1P8
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Calories550
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Carbohydrates29g
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Net Carbs24g
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Fat28g
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Protein45g
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Sodium1160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
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 in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Follow same instructions as pork in Step 3, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using ribeye, follow same instructions as pork in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Pat pork chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Broccoli
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven, 8 minutes.Carefully, remove baking sheet from oven. Top broccoli evenly with panko. Baking sheet will be hot! Use a utensil.Roast again in hot oven until broccoli is tender and panko is toasted, 7-9 minutes.While broccoli roasts, cook pork chops. -
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. Cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove from burner. Rest, 3 minutes.While pork chops cook, make glaze. -
4 Make the Cherry Balsamic Glaze
Combine balsamic vinegar, cherry jam, and a pinch of salt in a small pot. Place over medium heat and bring to a simmer.
Once simmering, stir often until liquid is reduced by half and thickens slightly, 2-3 minutes.Remove from burner and stir in butter. Set aside to thicken, 3 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chops with cherry balsamic glaze and broccoli with goat cheese (crumbling if necessary). Bon appétit!
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