Meal Kit

Cider and Sage Pork Chop

With Green Bean-Tomato Salad

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 4 Sage Sprigs
  • 2 Garlic Cloves
  • 1 Shallot
  • 3 Parsley Sprigs
  • 5 oz. Green Beans
  • 3 oz. Grape Tomatoes
  • 2 fl. oz. White Cooking Wine
  • 4 fl. oz. Apple Cider
  • ¼ cup Dijon Mustard
  • 2 Boneless 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Colander
  • 2 Medium Pans

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
  1. 1

    Prepare the Ingredients

    Thoroughly rinse and pat dry the produce. Place a colander in the sink. Roughly chop the sage. Mince the garlic. Peel and mince the shallot. Stem and roughly chop the parsley. Trim the ends off of the green beans. Halve the grape tomatoes.

  2. 2

    Cook the Green Beans

    Bring a small pot of lightly salted water to a boil. Add the green beans and cook for 5-6 minutes or until the green beans are bright green and fork tender. Drain the water and return the green beans to the pot. Heat the pot and 2 tsp. olive oil over medium heat. Add the tomatoes and cook for 2-3 minutes or until the vegetables are warm and tender. Season with a pinch of salt and pepper. Cover and set aside warm for plating.

  3. 3

    Prepare the Sauce

    Heat a medium pan and 2 tsp. olive oil over medium heat. Add the garlic and the shallot and cook for 2-3 minutes or until fragrant and translucent. Deglaze the pan with white wine and cook until the liquid reduces by half. When the wine is reduced add the apple cider, sage, and whisk in the Dijon mustard. Cook an additional 1-2 minutes or until sauce begins to thicken. Season with a pinch of salt and pepper.

  4. 4

    Cook the Pork Chops

    Thoroughly rinse and pat dry the pork chops. Season each side of the chops with a pinch of salt and pepper. Heat a medium pan and 2 tsp. olive oil over medium to high heat. Cook on each side for 5-6 minutes or until golden brown and firm to the touch. Internal temperature should read 145 degrees.

  5. 5

    Plate the Dish

    Place the green beans and tomatoes on the side of the plate. Lay the pork chop against the green beans. Spoon the sauce over the pork chop. Garnish with parsley.

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