Cherry Glazed Bone-In Pork Chop
with parmesan crusted asparagus
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 1 oz. Dried Cherries
- 2 fl. oz. Red Cooking Wine
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⅓ oz. Butter
- 1 tsp. Seasoned Salt Blend
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½ oz. Grated Parmesan
- 3 tsp. Sugar
- 1 Shallot
- 12 oz. Asparagus
- 16 oz. Bone-in Pork Chops
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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Calories500
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Carbohydrates24g
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Fat18g
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Protein55g
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Sodium1706mg
Recipe Steps
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
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1 prep
Slice shallot into ¼" rings. Slice off bottom two inches of asparagus throw away rough chop dried cherries Season pork on both sides with Seasoned salt blend preheat oven 400 degrees
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2 make cherry glaze
Add cherries, wine, sugar and water to small pot. simmer and reduce until liquid left amounts to 1 tsp stir in cold butter and reserve.
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3 Roast asparagus
Lay asparagus evenly onto a prepared sheet tray spread shallot rings evenly over asparagus. sprinkle with Parmesan and ¼ tsp salt and pepper bake for 8-10 minutes or untl golden brown
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4 Cook Pork Chop
Heat stainless steel pan with 2 tsp olive oil until oil is shimmering. Cook pork on each side for 4-6 minutes.
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5 Plate
See picture
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