Cinnamon-Sugar Pork Chop

with Granny Smith stuffing and green beans

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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

Breakfast cereals and coffee cake aren't the only places to find the delicious combo of cinnamon and sugar. Succulent bone-in pork chops, caramelized with cinnamon sugar, are paired with a straight-outta-Thanksgiving perfect Granny Smith stuffing. Served with green beans and sauce, there are almost too many great combinations in this dish to count.

In Your Box (serves 2)

  • 1 Granny Smith Apple
  • 2 Celery Stalks
  • 6 oz. Green Beans
  • Info
    0.9 oz. Butter
  • 6 tsp. Chicken Base
  • 16 oz. Bone-in Pork Chops
  • Info
    3½ oz. Seasoned Croutons
  • 2 tsp. Cinnamon Sugar
  • 1½ tsp. Cornstarch

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
    848
  • Carbohydrates
    57g
  • Fat
    44g
  • Protein
    49g
  • Sodium
    1930mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Measuring Cup
  • 1 Medium Oven-Safe Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Core apple and cut into ¼" dice. Trim ends off celery and cut into ¼" dice. Trim ends off green beans. Cut butter into ¼" dice. Combine 1 ½ cups water and chicken base in a measuring cup. Rinse pork chops, pat dry, and season both sides with a pinch of salt and pepper.

  • 2

    Begin the Stuffing

    Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil, apples, celery, ¼ tsp. salt and a pinch of pepper to hot pan. Cook, stirring occasionally, until browned, 5-7 minutes.

  • 3

    Bake Stuffing and Start Green Beans

    Stir 1 cup chicken broth (reserve remaining for sauce) into stuffing. Raise heat to high, bring to a boil, and stir in croutons until moist. Dot top with butter, place pan in oven, and bake until golden brown on top, 18-20 minutes. While stuffing bakes, place green beans on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Spread into a single layer on one side of baking sheet and bake until tender and beginning to brown, 6-8 minutes. While green beans bake, sear chops.

  • 4

    Cook Pork Chops and Green Beans

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan and cook until well-browned, 3-4 minutes. Flip chops and sprinkle with half the cinnamon sugar. Flip again and cook until sugar caramelizes, 30 seconds. Transfer to open side of baking sheet, sugared side up. Sprinkle with remaining cinnamon sugar and roast until chops reach a minimum internal temperature of 145 degrees and beans are crisp tender, 8-10 minutes. Reserve pan; no need to wipe clean.

  • 5

    Make the Sauce

    Return pan used to sear chops to high heat. Mix cornstarch into remaining chicken broth and add to hot pan. Bring to a boil. Once boiling, reduce heat to low and cook until thickened, 1-2 minutes. If sauce is too thick, loosen with water 1 Tbsp. at a time until it reaches desired thickness.

  • 6

    Plate the Dish

    Arrange pork chops, stuffing, and green beans on a plate and pour sauce over chops.

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