Meal Kit
Cherry-Dijon Pork Chop
with bacon Brussels sprouts and crispy potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Over 30g protein
- GLUTEN-SMART
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Yukon Potatoes
- 8 oz. Brussels Sprouts
- 1 oz. Cherry Preserves
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¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Crumbled Bacon
- ¼ oz. Dijon Mustard
- 2 tsp. Savory Seasoning
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2 tsp. Ranch Seasoning
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) gqRWNEOE
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Calories690
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Carbohydrates40g
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Net Carbs35g
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Fat39g
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Protein45g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Mixing Bowl
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using 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.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically. Quarter if larger than a ping-pong ball.
Quarter potatoes. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and ranch seasoning. Spread into a single layer.
Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.While potatoes roast, continue recipe. -
3 Cook the Pork
Pat pork chops dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
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. Rest, 3 minutes.While pork cooks, continue recipe. -
4 Cook the Brussels Sprouts
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts and bacon to hot pan. Stir occasionally until Brussels sprouts are tender and bacon is crispy, 8-10 minutes.Remove from burner. Stir in butter and savory seasoning until melted and combined. -
5 Make Cherry-Dijon Sauce and Finish Dish
In a mixing bowl, combine cherry preserves and mustard. Set aside.
Plate dish as pictured on front of card, topping pork chop with cherry-dijon sauce. Slice pork, if desired. Bon appétit!
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