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.
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
Cut broccoli into bite-sized piecess
Pat pork chops dry, and season with ¼ tsp salt and a pinch of pepper.
Place broccoli on prepared baking sheet. Toss with 2 tsp olive oil, galric salt and a pinch of pepper and spread into a single layer. Roast in hot oven for 6-8 minutes. Carefully remove and add panko to the top of broccoli. bake for an additional 7-9 minutes until broccoli is tender and panko is toasted.
sear pork chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Rest 3 minutes.
make balsamic cherry glaze
Combine balsamic. cherry preserve and pinch of salt in a small pot.
bring to a simmer over medium heat. allow to reduce by half while stirring often until the mixture begins to thicken slightly.
remove from heat and stir in butter.
allow mixture to rest for 2-3 minutes to allow it to thicken.
top pork chops with balsamic cherry sauce and garnish broccoli with goat cheese crumbles. Bon appetite!
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